It's Tablescape Tuesday!

Hello! This is another table I did last year, for a Halloween party we had for the oldest grands. The food played a huge role in the table so I am including photos of it. I'd share the recipes w/ y'all but I got them all from different sources & can't remember now where....sorry! But I'll try to talk you through most of them.

Witches hats...just ice cream cones dipped/painted in chocolate, filled w/ candy corn & then "glued" (using decorator icing) to storebought chocolate cookies.

Crunchy mummies...don't have the recipe but all you need is some kind of cream cheese filling (pipe it in for neatness) & then crisscross thin strips of ham, finish off w/ caper eyes.

Spooky punch w/ haunted hand! I used this recipe & made an ice hand by filling a non-latex glove w/ water & freezing. The glove just peels off after it's frozen.

Mummy Dogs...just weiners wrapped in refrigerated breadstick dough w/ capers for eyes & then baked for a few minutes. I made a medley of dipping sauces...hot & spicy ketchup, honey mustard, etc.

Witches purses... I did locate the recipe for these.

Witches' Purses

Ingredients:

6 sheets frozen phyllo (filo) pastry (17x12 inch), thawed

Cooking spray

24 pieces (1x1x1/2 inch pieces) brie cheese (about 4 oz)

1/2 cup apple butter or apricot preserves

1/3 cup chopped pecans, toasted

Fresh chives
1 heat oven to 350 F. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on work surface; spray wtih cooking spray. Layer with 2 more phyllo sheets, spraying each with cooking spray. With sharp knife, cut through all layers of phyllo to make 12 squares.
2 On each square, place 1 piece cheese, 1 teaspoon apple butter and 1/2 teaspoon pecans. Repeat with remaining 3 phyllo sheets and remaining ingredients. Bring corners together to the middle and twist.
3 Bake 17 to 18 minutes or until golden brown. Tie chive around each bundle. Serve warm.

And the Pièce de résistance...brains! It's shrimp cocktail w/ just enough gelatin added to the cocktail sauce to get it to mold. I layered the shrimp (& roasted red pepper strips for the veiny look) into a round bowl, poured the cocktail sauce in & weighted it down w/ a plate. The gelatin didn't affect the taste or the texture.

I did locate the recipe for the brains after all. It was on another blog that made it this year. If you want the recipe you can find it here .

We'll be having another party for the grands this weekend. It won't be nearly as elaborate but I'll share pics, nevertheless. Now I'm off to Between Naps on the Porch to see Susan's, & all the other participants, wonderful tables.