Rory's Spooky Halloween Snacks


Devils on Horseback

8 slices bacon, cut into thirds
24 prunes, pitted

1. Preheat oven to 400 degrees.
2. Line a large rimmed baking sheet with foil.
3. Wrap bacon pieces around prunes and secure with toothpicks.
4. Bake on sheet until bacon is browned (about 15 minutes); flip halfway through. Serve warm.

Spicy Spider Web Deviled Eggs

12 Eggs
1 Cup Blueberries
1 tablespoon Sriracha
1/4 cup Mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Vinegar
Celery Salt
Sea Salt and Fresh Ground Pepper

1. Place eggs, with shells on, in water; add vinegar. Top with Blueberries and simmer until cooked (about 20 minutes).
2. Remove from liquid but save liquid
3. Rinse eggs and gently crack; place back into blueberry liquid for 20 minutes
4. Gently peel eggs to reveal spider web like designs
5. Cut eggs in half and remove yolks; place yolks in a bowl
6. Add Sriracha, mayonnaise, celery salt and Dijon. Mix well until fluffy
7. Season with salt and pepper.
8. Place yolks in Zip-Lock bag; cut corner off and use as a piping bag.
9. Pipe yolks into white and top other half of white on top like a open coffin

Candy Corn Shots

1 oz Liquor 43
1 oz Pumpkin Schnapps or Pumpkin Irish Cream
Whipped cream

1. In a shot glass, first pour Liquor 43
2. Slowly pour pumpkin liquor over Liquor 43 to layer
3. Top with whipped cream

 Eye Ball Martini

2 whole black peppercorns
2 pimento-stuffed green olives
2 ounces premium vodka
2 dashes bitters

1.  Push a peppercorn into center of each olive, to resemble an eye.
2.  Place olives in a martini glass.
3.  Fill a cocktail shaker halfway with ice; add vodka. Shake well and strain into glass.
4.  Add bitters to one side of glass and serve.

Boot Hill Saloon & Grill

909 Vega Blvd.  Vega


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