So, I wrote this little poem, placed them at their plates at dinner and was met with a lot of giggles. The vegetables? Somehow the spooks made them disappear! They also thought it was funny they got to eat with their fingers after the broomsticks were gobbled up. Here's the poem cards ready to print, just print, cut, and have some spooky dinnertime fun. Enjoy!
Here's the poem in case you can't download the .pdf file:
It’s Halloween time,
and the spooks are about!
They love to play tricks,
so you better watch out!
They’ve taken your fork,
your knife and spoon, too!
But they left you witches’ brooms
to sweep up your food!
(ok, "food" doesn't really rhyme with "too" but hey, I'm a busy lady!;))
Shredded Wheat Cereal
Candy Melts or chocolate chips (any color, I just happened to have orange around)
Spread a sheet of wax paper on your counter or table. In a small bowl, melt Candy Melts in microwave for 60 seconds, stir well until smooth. Break apart Shredded Wheat cereal into sections, dip one end in Candy Melts. Place a pretzel stick on the chocolate. Let dry on wax paper until Candy Melts have hardened (about 20 minutes). Peel off and serve!
Sarah asked for my Chicken Tikka Masala recipe. It is THE BEST!! My friend Camie scored this one from their favorite Indian restaurant in St. Louis (correct me if I'm wrong, Camie!:)).
Chicken Tikka Masala
1 C. plain yogurt (I use low-fat)
1 T. lemon juice
2 tsp. cumin
1 tsp. ground cinnamon
¼ tsp. cayenne pepper
½ tsp. black pepper
1 T. minced fresh ginger
1 tsp. salt
3 boneless skinless chicken breasts, cut into bite-sized pieces
4 long skewers
1 T. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. salt
1 (8 oz.) can tomato sauce
1 C. half and half (I often use Fat Free half and half)
¼ c. fresh cilantro, chopped
1. In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and refrigerate for 1 hour.
2. preheat grill and lightly oil grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
3. Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato sauce and half and half. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve with basmati rice.