iCOOK After School
The Frightfully Fit Feast
Saturday, October 28
Chicago Children’s Theatre, The Station
100 S. Racine Ave.
Tickets: $20 per family member or $68 for a family of four. Each additional family member is only $15.
For more information:
Servings: 2 adult servings or 4 smaller servings
2 spinach tortillas
2 Tablespoons red-pepper hummus or Boursin garlic-herbs cheese spread
2 oz. sliced turkey
1 small English cucumber, sliced lengthwise
handful of arugula
2 slices of cheddar or provolone cheese
a few black olives and red-pepper slices for decoration
Warm the tortilla in the oven. Spread hummus or boursin cheese over each tortilla. Top it off with turkey, cucumber and arugula. Fold it up. Decorate with cheese, red pepper and black olives to make it look like a Frankenstein face. Use a little hummus to make vegetables stick to wrap.
Mini Tangerine Pumpkins
Servings: makes 5
5 Tangerines, peeled
Cut one long strip out of cucumber. Then cut it into 1/2 inch pieces to insert into the top of the peeled tangerines to look like mini pumpkins.
Servings: Makes 4
4 large chocolate chips
8 mini chocolate chips
Peel bananas and cut in half. Use two small chocolate chips and one large chocolate chip per half of banana to eyes and mouth for your ghosts.
Bobbi’ for Caramel Apples sticks
Servings: Makes six individual caramel-apple sticks
one apple cut into even slices
one can of ginger ale (optional)
dark melting chocolate
white melting chocolate
1 Tablespoon of chopped nuts (toasted walnuts if nut-free)
1 Tablespoon of unsweetened coconut flakes
1 Tablespoon of mini dark chocolate chips
1 can of caramel
1 graham cracker, crumbled
Tip: dip apple slices in ginger ale to prevent from turning dark, if not planning on eating right away. Melt dark and white chocolate. You can make different flavor combinations as recommended here or experiment with your kids. Dip a couple of apple slices into dark chocolate, roll one in chopped nuts and the other one in coconut flakes. Dip a slice of an apple in white chocolate and cover with graham crackers crumbs. Dip a slice of an apple into caramel and roll in dark chocolate chips. Mix and match as desired.
Servings: Makes 8 stuffed egg halves
4 hard-cooked eggs
1/2 ripe avocado, seeded and peeled
1/2 teaspoon chopped fresh cilantro
1 teaspoon lemon juice
3 Tablespoons regular or light mayonnaise (more if needed)
1/4 teaspoon salt (optional)
a few black and green olives, sliced
sriracha sauce for decoration (optional)
Peel the hard-cooked eggs and cut in half lengthwise. Scoop out the yolks and place in a mixing bowl. Add in avocado, cilantro, lemon juice, mayo and salt and mix until smooth. Using a piping bag or spoon, place avocado filling into the egg halves. Decorate with black or green olives to look like eyeballs. Use toothpick dipped into sriracha sauce to add bloodshot streaks if desired.
Pumpkin Patch Dip
Servings: dip for 4
2 cups vanilla-flavored Greek Yogurt
2/3 cup pumpkin butter or canned pumpkin
2 teaspoon ground cinnamon
Optional toppings: toasted walnuts, chopped or caramel chips
apple, thinly sliced
Whisk together yogurt, pumpkin butter or canned pumpkin, and cinnamon until well combined. This recipe is fun to serve in a small pumpkin that has been cored and seeded. You can top your dip with toasted walnuts or caramel chips. Serve with sliced apples and ginger cookies for dipping.
Servings: Makes 4 mini pizzas
2 Whole wheat English Muffins, cut in half
4 Tablespoons of Pizza Sauce
mini pepperoni slices (optional)
2 mozzarella cheese sticks
2 pitted black olives
Preheat oven to 400F. Toast wheat slices in oven for 3-4 minutes. Remove mini pizzas from the oven and spread 1 Tablespoon of the pizza sauce on each half. Top with pepperoni if desired. Peel the mozzarella sticks into strings and arrange on top of the pizza to look like mummies. Place slices of black olives on top to resemble eyes. Bake for 3-4 minutes, until the cheese melts.
Spooky Eyeball Tacos
Servings: Makes 6 Tacos
1/2 pound ground turkey or beef, seasoned with taco seasoning and cooked
6 taco shells
1/2 cup fresh salsa
1/2 cup guacamole
1/4 cup sour cream (or plain Greek yogurt)
hand full of shredded lettuce
1/2 cup shredded cheese
2 black olives, pitted and sliced
To assemble tacos, fill each taco with ground turkey or beef, salsa, guacamole, lettuce and top with shredded cheese. Add two dollops of sour cream or Greek yogurt to each taco and top with black olives to make them look like eyeballs.