HI everyone.  Here you have another easy and delicious idea for your Halloween party. I hope you like it.

Make a large pizza 19 x 13 inches.
  • 4 Cups All Purpose Flour
  • 1 ½ Cups Warm Water
  • 1 Tbsp Sugar
  • 1 Tspn Salt
  • ¼ Cup Extra Virgin Olive Oil
  • 1 Tbsp Active dry Yeast
  • ¼ Cup Cornmeal 

  • 2 Cups Shredded Cheese (a mix of Mozzarella, Parmesan and Cheddar) 
  • 1 Cup Shredded Cheddar Cheese (yellow)
  • 1 Cup Pizza Sauce
  • Pepperoni (optional)
  • Salami (optional)
  • Spanish Ham 
  • Bacon (optional)
  • Sliced Pickled Jalapenos (optional)
  • Black Olives (optional)

To save some time, you  can buy the crust at the grocery store!

Prepare the Crust.

In a large bowl combine the warm water with the sugar, salt, and dry yeast, stir until dissolved and let it stand for 5 minutes.

After 5 minutes, the mixture should be really bubbly, now add in the oil, stir until combined and slowly add in the flour, mix with a wooden spoon until incorporated.

Once the dough is well incorporated with the wet ingredients, transfer to a clean surface and knead it for one minute.  Do NOT over knead.  

Rub the inside of a large bowl with a bit of extra virgin olive oil and place the dough inside the bowl,  brush the dough with a bit of oil and then cover it with a clean kitchen towel and let it stand for 2 hours or until it doubles in size.

Prepare the Toppings:
I will be using black olives like if they were spiders and so cut some of the olives in half, then cut some other olives in thin slices to make the spider’s legs.

Now carve the pepperoni and the salami like halloween pumpkins. Place the toppings aside until you are ready to use them.

After 2 hours, Preheat the oven to 450ºF

After 2 hours the dough should be ready, sprinkle it with some cornmeal, and also sprinkle your surface with cornmeal, and transfer the dough to the surface to roll it out.  (the dough should be really soft and ready to be rolled out, you don't have to knead it any more.  Just roll it out, and the dough is enough to make a large pizza, I made a rectangular pizza 18 x 13 inches, but you can make it larger if you want to.

Transfer the crust to a baking sheet, brush the crust with some olive oil, then poke the crust a couple times with a fork, and prebake it at 450ºF for about 10 minutes.

After 10 minutes the crust should have some color, now top it with the tomato sauce, add as much as you want, then also top it with the cheese, I added a mixture of three cheese, Mozzarella, Parmesan and Cheddar Cheese and on top of that, I also added an extra layer of Sharp Yellow Cheddar Cheese to add an extra layer of cheesiness,   now top the cheese with the toppings. Decorate the pizza anyway you like.  Place it back in the oven at 450ºF for another 15 more minutes or until the cheese is melted and the crust is golden brown.

If you want to be more creative, instead of making a large pizza, you can make individual  pizzas, cut out the dough using large halloween cookie cutters, and follow the same steps as if you were making a large pizza.  The cooking time for the individual pizzas would be 15 minutes or until the cheese is melted and the crust is crisp.

And that’s it, enjoy! Happy Halloween!!!

To make the Nachos:
  • 2 lbs. Corn Tortillas
  • 2-3 Cups shredded Cheese
  • Vegetable Oil for Frying

To make the meat:
  • 750 g very thin Beef Round Steak 
  • 1 Minced Garlic Clove
  • 1 Tbsp Chicken Flavor Bouillon
  • 2 Tbsp Yellow Mustard
  • 1 can Beer (473 ml)
  • Salt
  • Pepper

To Make the Pico de Gallo:
  • 1 ½ C Corn Kernels
  • 1 ½ C Black Beans
  • 2 - 3 Diced Tomatoes
  • 1 diced Onion
  • ¼ C Chopped Cilantro
  • 6 sliced Habanero Chiles
  • 3-4 Limes
  • 1 Tbsp Extra Virgin Olive Oil
  • Salt 
  • Pepper

To prepare the Meat:
In a large bowl mix the beer with the mustard, salt, pepper, chicken flavor bouillon seasoning, and the minced garlic clove, stir until combined and then add in the meat, marinate the meat in this mixture for at least one hour. (marinate in the refrigerator!)

Make the Pico de Gallo:
In a large bowl, combine the beans with the corn kernels, the tomatoes, onion, some cilantro, and the habanero peppers, season with the olive oil, salt, pepper and the juice of three limes, toss until everything is well combined, taste the flavor add more salt, pepper or lime juice if necessary.  Refrigerate until you are ready to use it.

Make the Tortilla Chips:
Cut the tortillas in half then each half in thirds.  Fry the tortilla chips until golden brown and crisp. Place them aside to drain the excess oil.
Cook the meat:
Grill the meat for about 2-3 minutes on each side or until cooked. Cut the meat into bite size pieces.

Prepare the Nachos:
The tortilla chips are ready, the meat is cooked, the pico de gallo is ready.
Grab a large baking sheet or dish,  place a layer of tortilla chip, top it with plenty of cheese, then add a layer of Pico de Gallo followed with a layer of the meat, add more cheese and continue to add layer after layer of each ingredient, Tortilla Chips, Cheese, Pico de gallo and Carne Asada.

Place the nachos in a preheated oven to 400ºF for about 10 minutes or until the cheese is melted.  (or you can place it in the microwave just long enough for the cheese to melt)

Garnish with Mexican Cream and Enjoy!

I hope you like this great Idea for Halloween! It’s perfect to make with your children! Enjoy and Happy and Safe Halloween!


  • ¼ Cup Unsweetened cocoa Powder
  • 1 Cup All Purpose Flour
  • 1 Cup Vanilla Greek Yogurt
  • ¾ Cup Granulated Sugar
  • ¼ Cup Brown Sugar
  • ½ Cup Softened Unsalted Butter (113 g)
  • 2 Large Eggs
  • ¾ Cup Semisweet Chocolate Chips
  • 1 Tspn Vanilla Extract
  • ½ Tspn Baking Powder
  • ¼ Tspn Salt

To Decorate:
  • ⅔ Cup White Chocolate Chips (melted)
  • ½ Cup Dark Chocolate Chips (melted)
  • 20-24 Medium Marshmallows
  • 10 Mini Marshmallows
  • 10-12 Gummy Worms
  • 2-3 Tbsp Chocolate Sprinkles
  • Green Food Coloring (any color you like)
  • 10-20 Chocolate Chips

Preheat the Oven to 350ºF

Make the brownies:
In  a bowl combine the flour with the cocoa powder, the salt and the baking powder, stir well and set aside for a minute

In another bowl with an electric mixer,  beat the butter with the brown sugar and the granulated sugar, mix well on medium speed until everything is well incorporated in a grainy and creamy paste for about 2 minutes.  Then add in the vanilla extract and also add in the eggs, one egg at a time and mixing each egg for 30 seconds before adding the next one.

Once the last egg is well incorporated also add in the yogurt,  continue to mix on medium high until well incorporated.    Reduce the speed and add in half the flour, mix on low until incorporated, then add in the rest of the flour and continue to mix on low speed until combined. Do not over mix.
The batter would be very thick, that’s just perfect, now add in the chocolate chips and just stir until combined

Once the cake is ready. Let it cool completely before cutting it and decorating it.

To decorate the Brownies:
Melt a ¼ cup of semisweet chocolate chips.  Cover the surface of the cake with the melted semisweet chocolate, (just the surface). Then cut the cake into 20-24 small squares and set them aside for a minute.

Melt the rest of the semisweet chocolate and also melt the white chocolate chips.  
Dip at least half the marshmallows into the white chocolate, tap the excess chocolate and place the chocolate covered marshmallows right on the center of each brownie.  
Add some drop of green food coloring into the leftover melted white chocolate stir well until combined, and cover some marshmallows with this green chocolate as well.  Set them aside for about 10 minutes, so the chocolate starts to set.

Make some spiders. Cut the gummy worms in half, and cut the marshmallows in half. Dip the marshmallows in the semisweet chocolate.  Place the chocolate covered marshmallows on the brownies, place the gummy worms on the side to make the spider’s legs and sprinkle the marshmallows with chocolate sprinkles, add two chocolate chips right on top to make the spider’s eyes.

To finish decorating the White and green monsters, decora them with the mini marshmallows,  more chocolate chips and chocolate sprinkles.

Decorate them to your taste,  have fun. And have a great halloween!!


Today’s recipe is another Antojito Mexicano “Mexican Street Food”, I hope you give it a try, it’s so easy and delicious!  Enjoy

  • 15 Bolillos (mexican Bread)
  • Vegetable Oil for Frying 

Red Sauce:
  • 15 Dry Pipitilla Chiles or Guajillo Chiles 
  • 1 Garlic Clove
  • Salt (to taste)
  • 1 Cup Water (more if needed)

For the Filling:
  • 1 lb. Ground Meat (beef, pork, chicken, turkey, etc)
  • ½ Cup Grated Onion
  • 2-3 Tomatoes (grated)
  • 1 Grated Garlic Clove
  • Salt (to taste)
  • Black Pepper (To taste)
  • 1 ½  Cup Cooked potatoes cut into tiny cubes
  • ⅔ cups carrots cut into tiny cubes

To Serve:
  • Shredded Lettuce
  • Sliced Onions
  • Sliced Tomatoes
  • Shredded Cheese 
  • Mexican Cream 
  • Your Favorite Salsa 

To make the Red Sauce:
Remove the stems from the dry chilies. Place the chilies in a saucepan with plenty of water, cook them on high heat for about 15 minutes or until tender.

After 15 minutes, place the chilies in a blender, add in a garlic clove, one cup of water and salt to taste, blend on high for about 3 minutes or until well blended. You want the sauce to be super smooth, so blend until you get the desired texture.

Strain the sauce into a sauce pan, the sauce should be really liquidy, if you think it’s too thick feel free to add more water to thin it out.  Reserve it until you are ready to use it.

To Make the Filling:
In a large sauce pan on high heat, heat up one tablespoon of vegetable oil, add the ground meat and season it with salt and pepper to taste, cook for about 20 minutes or until cooked. (if you prefer, feel free to season it with a bit of chicken flavor bouillon seasoning.)

After 15-20 minutes, when the meat has browned, reduce the heat to medium low, now add in the grated onion, the grated tomatoes and the garlic, stir well, continue to cook for another five minutes.  Then taste the flavor, add more salt and pepper if needed, and when you are happy with the flavor, reserve the meat mixture until you are ready to use it. (At this point, feel free to mix the ground meat, with the potatoes and carrots,  to have just one filling, just mix until combined and continue to cook until the potatoes and carrots are heated through.)

For this recipe I decided to keep the meat and the potatoes apart, so I will just heat the potatoes and carrots thru, just heat up a bit of oil, then add in the potatoes and the carrots, season them with salt and pepper, and cook until heated through, for about 5 minutes or so. Set them aside for a minute.

To Make the Pambazos:
Slice Open the Bolillo Bread and pass it through the Red Sauce:
Grab a knife, and on one side of the Bolillo Bread, make an opening, DO NOT cut it all the way through, you just want to make a pocket on the side of the bread, to be able to stuff it with the filling.  

Heat up Plenty of Oil.

Grab the bolillo and then pass it through the sauce, you don't want to dip it completely in the sauce, because you don't want the bolillo to get soggy, you just need to add a bit of color on the bread, on both sides, so just grab the bolillo, place it over the sauce, just enough to cover the bottom of the Bolillo, then flip it to cover the other side, then give it a shake to remove the excess sauce, then transfer it to the hot oil.

Pan fry the bolillos for about 3-5 minutes or until they are browned on all sides, you want them to get a bit of a crunch, so just fry them until they are done, keep flipping them around as much as you need too. Once they are done, set the aside a bit, to drain the excess oil.

Repeat these steps until you are done!

Stuff the Pambazos:
Once the Bolillos are toasty, now stuff them with the filling add a bit of the Ground meat and potato mixture,  then top them with shredded lettuce, sliced onions, sliced tomatoes, and garnish with shredded cheese, Mexican Cream and your favorite Salsa!


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