Halloween Appetizers!

1 tbsp vegetable oil1 onion chopped4 cloves garlic, minced1/4 tsp each salt and pepper1 540mL pinto or white kidney beans, drained and rinsed2 avocados1/4 light mayonnaise2 tbsp lime juice2 cups salsa1/2 cup light sour cream2 black olives, halved and pitted

Method:

In a skillet, heat oil over medium heat; fry onion, half of the garlic, the salt & pepper until softened, about 5 minutes. Add beans; cook over medium-low heat until hot, about 5 minutes. Using a potato masher or fork, mash until almost smooth; let cool.Meanwhile, cut each avocado in half and pit; using spoon, scoop flesh into bowl. Mash until smooth; stir in mayonnaise, lime juice and remaining garlic.Evenly spread bean mixture in 8-inch pie plate or serving dish. Spread salsa, then avocado mixture evenly over top.Spoon sour cream into plastic bag; cut off tip of 1 corner. Pipe in concentric circles over top. From centre to rim, pull knife through sour cream at even intervals to form web pattern. In center, place 2 olive halves end to end to form spider body. Cut out remaining olive halves into 8 slivers; arrange around body for legs.

"Pumpkin" Cheese Ball

Recipe from Everyday Favorites by Canadian Living

Ingredients:

1 pkg cream cheese, softened (250g)2 cups shredded orange old cheddar cheese2 tbsp each diced onion, carrot and celery1 tbsp minced fresh parsley1 tsp prepared horseradish1 broccoli stem (3 inches), peeled

Method:

In large bowl, beat cream cheese until smooth; stir in cheddar cheese, onion, carrot, celery, parsley and horseradish. Form into ball; wrap in plastic wrap. Refrigerate until firm, about 1 hour (or up to 3 days).Unwrap ball and flatten slightly; insert broccoli stem at top to resemble pumpkin stem. Using handle of wooden spoon, draw verticle ridges at even intervals to resemble pumpkin.Serve with crackers, and celery sticks.

Stay tuned tomorrow for my post about the October 2010 Daring Bakers Challenge! Its a good one.

Happy Cooking my Friends!