Blood and Guts : Halloween Spread


Halloween Spread

1/4 cup = 60 ml gluten-free organic soy sauce
1 teaspoon organic beet juice
2 pinches = 2 ml xanthan
2 packages = 16 oz = 450 g cream cheese
1 tablespoon organic garlic bread seasoning


  1. For the “blood”: In a small bowl, mix the soy sauce and the beet juice.
  2. Pour in the xanthan whisking constantly. Set aside.
  3. For the “toad brains”: In a medium bowl, mix the cream cheese and the garlic bread seasoning well with a spoon. Refrigerate.
  4. When ready to serve, stir the soy sauce mixture carefully into the cream cheese mixture, creating swirls.

Sugar Free Smores Martini


Sugar Free S’Mores Martini

Sugar Free S'Mores Martini

2 Ounces Vodka
1 Ounce Da Vinci Sugar Free Toasted Marshmallow Syrup
1 Ounce Da Vinci Sugar Free Chocolate Syrup
2 Ounces Heavy Cream
Toasted La Nouba Sugar Free Marshmallows
1 Dixie Carb Counters Pecan Crunchies Cookie, Crushed
Hersheys Sugar Free Chocolate Syrup
short wooden skewer for garnish

Directions: Dip the rim of the glass in the chocolate syrup and then into the crushed cookies. Chill the glasses in the freezer. Pour all the remaining ingredients except the marshmallows into a martini shaker filled with ice and shake until well blended. Insert a short wooden skewer into one or two of the toasted marshmallows. Pour martini into your chilled glasses and garnish with the toasted marshmallows.


Carrabas Chicken Marsala



Serves: 2

  • 1                              chicken breast, grilled
    • 1 cup                             dry marsala wine
    • 1/2 cup                             butter
    • 1 pinch                             salt
    • 1 pinch                             black pepper
    • 1/2 cup                          mixed mushrooms


    1. Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70 percent.

    2. Several tablespoons at a time, stir in butter until sauce is creamy. Add hot sautéed mushrooms. Pour sauce over grilled chicken before serving.