Today is Halloween. You are scrambling to get the costumes together. Your house is probably a wreck because not only is today Halloween, it is a Monday. The weekend happened to your house and now you are going to pay. But you need a good dinner before the kiddies pound the pavement. It needs to be healthy, kid friendly, and require minimal labor. Friends, I’m here to help. I’m going to throw out a list of options you can consider before planning your day.
soft taco bar (small tortillas, seasoned ground beef, shredded cheese & lettuce, salsa, sour cream, diced avocados)
nacho bar (tortilla chips, shredded cheese, bean dip, salsa, sour cream, guacamole)
hot dogs bar (canned chili, shredded cheese, minced onion, diced avocado)
And finally, I’ll throw out another idea. We have a traditional Halloween Evening Meal. It has nothing to do with Halloween but I started making this years ago and haven’t stopped. I’m pretty sure the tradition started because I was looking for a solid, warm, easy meal before the candy fest. I don’t have time to make the biscuits in the evening so I do all the prep work in the morning and put the uncooked biscuits on a cookie sheet in the fridge. Before I start dinner, I turn on the oven and cook the biscuits while I shred the chicken and lettuce. I don’t know why, but there’s something about the smell of homemade biscuits on Halloween night that’s very comforting to me. And now, it’s my standard Halloween Dinner. Don’t make fun.
Chicken and Biscuits
1. Buy a rotisserie chicken and shred.
2. Bake biscuits (recipe below).
3. shred romaine lettuce and toss with simple dressing.
I love arranging the chicken, biscuits, and simple salad on their plates. And I don’t let them leave ’til they’ve eaten enough to make me feel like I did my part.
Becca’s Halloween Biscuits
(adapted from the book Baking with Julia, by Julia Childs)
2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable shortening
1 cup whole milk or buttermilk
Preheat oven to 425 degrees F. Place dry ingredients in bowl and mix with fork. Add shortening and mix with fork until little crumbs form. Add the milk and continue stirring. You’ll have a sticky mass of dough. Flour a work surface and knead the dough ten times. Don’t over knead it–you’ll be sorry. Roll dough out and cut into shapes with cookie cutter or any small round (about 2-inch round is best). Place on greased cookie sheet and bake for 12-15 minutes or until golden. Serve warm with fresh butter.