Halloween Fun with Lori DeAngelis on CH Morning Live!

I am always so happy to hang out with Lori during the morning and cook! We are like sisters when we get together and talk, catch up and have fun. Friday morning we cook up delicious food to get your ready to feed your family a quick breakfast, dinner and special treats with the kids. Check out the recipes:

Chocolate Raspberry Shake 

A sweet treat of a smoothie, shake up that mid afternoon snack. The frozen berries give the smoothie a nice chill.

Ingredients for two servings: 

1 cup frozen raspberries

1 1/4 cup ZICO Chocolate Coconut Water

1/4 cup Greek yogurt

Place ingredients in a blender and mix.

Yields 2 cups

Ghostly Chicken Pie

Having a fun dinner especially for Halloween seems most appropriate. Taking a little time to create your ghosts will get you oohs and ahhs at the table. I couldn’t have put it better than what Julia H. said “the ghost pot pie thing was great! 10/10!” 

2 tbsp (25 mL) butter

1 leek, white and light green part, thinly sliced

1 onion, chopped

1 each carrot and stalk celery, chopped

2 cloves garlic, minced

½ tsp (2 mL) dried thyme leaves

¼ tsp (1 mL) dried rosemary leaves

¼ tsp (1 mL) each salt and pepper

3 tbsp (45 mL) all purpose flour

2 cups (500 mL) chicken stock

½ cup (125 mL) 35% whipping cream

4 cups (1 L) chopped cooked chicken

2 cups (500 mL) cooked chopped broccoli

2 tbsp (25 mL) chopped fresh parsley or coriander (optional)

Black olive pieces (optional)

Potato Ghosts:

2 lbs (1 kg) yellow fleshed potatoes, peeled and cubed

2 tbsp (25 mL) butter

½ cup (125 mL) 35% whipping cream

Salt to taste

Potato Ghosts: In large pot of boiling water, cook potatoes for about 20 minutes or until very tender. Drain well and return to pot. Mash potatoes with butter and cream until very smooth. Stir in salt to taste.

Meanwhile, melt butter in large deep skillet over medium heat and cook leek, onion, carrot, celery, garlic, thyme, rosemary, salt and pepper, stirring often for about 10 minutes or until softened. Add flour and cook for 1 minute to coat well. Add stock and cream and stir until well combined. Bring to a gently boil and cook for about 3 minutes stirring until thickened. Add chicken, broccoli and parsley and stir until well moistened and hot.

Scrape into shallow 10 cup (2.5 L) casserole dish and dollop mashed potatoes on top and shape into “ghosts”. Place olive pieces in for eyes if desired. Bake in 350 F (180 C) oven for about 20 minutes or until bubbly and hot.

Makes 6 to 8 servings.

Slow Cooker Beef Stew 

Using your slow cooker helps have dinner ready as soon as you walk in the door. Pick up some fresh Longo’s buns or bread to enjoy with the stew and a crisp green salad will round out the meal. 

Prep: 10 minutes

Cook: 8 hours

2 lb (1 kg) stewing beef cubes

3 tbsp (45 mL) all purpose flour

1 tsp (5 mL) dried basil

1 tsp (5 mL) s dried oregano

1/4 tsp (1 mL) each salt and pepper

2 tbsp (30 mL) extra virgin olive oil

1 cup (250 mL) beef broth

1 can (28 oz/796 mL) diced tomatoes, drained

8 oz (250 g) mini red and yellow potatoes, halved

1 small onion, chopped

1 stalk celery, chopped

1 carrot, chopped

3 bay leaves

1 sprig fresh rosemary

In a large bowl, toss beef cubes with flour, basil, oregano,salt and pepper. 

In a large nonstick skillet, heat oil over medium high heat and brown beef on all sides. Place beef in slow cooker.

Return skillet to medium heat and add beef broth and bring to the boil. Add to slow cooker with tomatoes, potatoes, onion, celery, carrot, bay leaves and rosemary; stir and cover. Cook on Low for 8 to 10 hours or on High for 4 to 6 hours.

Makes 6 to 8 servings.

Candy Corn Shortbread

This recipe is perfect to send to school for the class or to the office for Halloween parties. Simple shortbread takes the shape of candy corn to celebrate the sweet treats of the evening.

Preparation Time: 15 minutes plus 2 hours chilling time

Cook Time: 20 minutes

1 cup (250 mL) unsalted butter, softened

1/2 cup (125 mL) icing sugar

2 cups (500 mL) all purpose flour

Yellow and Orange food colouring

In large bowl, using electric hand mixer beat butter until almost white. Add icing sugar and beat until combined. Stir in flour until smooth and well combined. Knead dough together with hands. Divide dough in half. Divide one half of the dough into one third and two thirds of dough.

Set aside the smallest amount of dough. Tint the large half of the dough yellow and the remaining dough orange. Divide each colour of the dough in half. Take one of the yellow doughs and roll into an 8 1/2 inch long log. Flatten slightly. Roll the orange dough into the same length and place it on top of the yellow log. Repeat with plain dough. Wrap the log with plastic wrap and form the dough log into a triangle shape or “candy corn” shape. Repeat with remaining doughs and form another triangle. Refrigerate for at least 2 hours or up to 2 days or freezer for up to 2 weeks or until firm.

Slice dough log into thick 1/4 inch thick pieces and place on parchment paper lined baking or cookie sheets. Bake in 325 F oven for about 20 minutes or until firm. Let cool in pan on rack. Repeat with remaining dough.

Makes about 54 cookies.

Tip: Once cooled, place in airtight container and freeze for up to 1 month.

Natural Delights Date Spider Treats Recipe and Video

Looking for a fun idea this Halloween to scare the kids? Try these cute and tasty date spiders. Crunchy chow mein is coated with favourite flavours of peanut butter and chocolate with a chewy caramel bite of Medjool date. A great flavour combination to share with friends.

Prep Time: 10 minutes

Cook Time: 5 minutes

Chill Time: 30 minutes

1 cup (250 mL) peanut butter chips

1 cup (250 mL) semi sweet chocolate chips

1/3 cup (75 mL) smooth peanut butter

2 3/4 cups (675 mL) crispy chow mein noodles

8 Natural Delights Medjool dates, pitted and halved lengthwise

Mini marshmallows (just a few)

32 Mini chocolate chips (optional)

Line two baking sheets with parchment or waxed paper and set aside.

In a heatproof bowl, set over hot (not boiling) water, melt peanut butter and chocolate chips until smooth. Remove from heat and whisk in peanut butter until combined well. Stir in noodles until well coated. 

Using a soup spoon, spoon out mixture onto prepared sheets to make about 16 spiders. Top each with a date half and press gently onto noodle mixture. Refrigerate for at least 30 minutes or until chocolate is set. 

Using scissors cut mini marshmallows into small bits to make eyes for the spider and use mini chocolate chips to complete the eye if desired.

Makes about 16 spider treats.

Tip: Once firm and set you can keep these treats refrigerated for up to 2 weeks in an airtight container.