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Jalapeno Popper Mummies

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Eat, Drink and Be Scared

Make it a Spooky Halloween with 5 Delicious Recipes

Dark and Swampy Cocktail

The Swamp Monster’s version of the Dark and Stormy Cocktail… in the form of Spirulina powder!

Servings: 1


2 ounces spiced rum

1 opened capsule Spirulina powder (1/8 teaspoon)

Ginger ale


Whisk together rum and Spirulina powder. Fill a glass with ice, pour in rum mixture, top with ginger ale, and stir.

Devilish Eggs

What is Halloween without deviled eggs?

Yield:  2 dozen


12 large, hard-boiled eggs, peeled

3 jars of roasted red peppers, finely chopped

1 cup mayonnaise

2 teaspoons Dijon mustard                 

1 teaspoon coarse salt

1/2 teaspoon freshly ground pepper               

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper                                      

1 teaspoon hot sauce (optional)

1 small red bell pepper, cut into small triangles

2 scallions, dark-green parts only, cut into small triangles    

Fresh chives, cut into 1/2-inch pieces                        


Cut eggs in half lengthwise. Carefully remove yolks, keeping whites intact. Transfer whites and yolks to separate bowls. Refrigerate whites. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

Black-Tahini and Eggplant Dip

A twist on the classic Baba Ghanoush.

Makes 1 1/2 cups 


1 medium eggplant (1 pound)

1 clove garlic, grated (1/2 teaspoon)

1/2 cup black tahini, such as Kevala Organic, well stirred

1 tablespoon fresh lemon juice

Kosher salt

2 tablespoons extra-virgin olive oil                

1 tablespoon Greek yogurt

Cayenne pepper

Red-pepper flakes

Grissini, or beet chips, for serving.

Preheat broiler. Place eggplant on a foil-lined rimmed baking sheet and broil, turning occasionally, until soft and blistered all over, about15 minutes. Let cool 20 minutes, then cut open lengthwise and scoop out flesh into a fine-mesh sieve set over a bowl; drain well. Add eggplant to the bowl of a food processor with garlic, tahini, lemon juice, and 1 1/4 teaspoons salt. Process until smooth, 30 seconds. Drizzle in oil; pulse until combined. Transfer mixture to a serving dish. Stir 2 teaspoons water into yogurt. Drizzle over dip. Sprinkle with cayenne and red-pepper flakes. Serve with grissini or chips.

Guacamole with Black Beans

Classic Guacamole gets a frightful twist for Halloween. Made with black beans, jalapeño, and chipotle in adobo, which add serious heat. Dark blue corn tortilla chips are a must for dipping. 

Yields 3 cups


1 can (15 1/2 ounces) black beans, drained and rinsed                                  

1 1/2 tsp. salt

1/2 large white onion, finely chopped

1 tsp. minced jalapeño chile

1 1/2 tsp. minced chipotle in adobo

1 small clove garlic, minced

2 tablespoons (from 1 to 2 limes)

2 ripe avocados

1/4 cup chopped cilantro

Blue corn tortilla chips, for serving.


Combine beans, salt, onion, jalapeño, chipotle, garlic, and lime juice in a bowl. Mash avocados; stir into bean mixture with cilantro. Serve with chips.

Jalapeno Popper Mummies

Not your Mummy’s jalapeno poppers. Enjoy the spicy treat, with a twist.

Yields 10 Jalapeño Peppers


8 oz Softened Cream Cheese

8 oz Pepper Jack Cheese, grated

1/2 teaspoon minced garlic

Pinch Salt

Pinch Pepper

1 Scallion, finely chopped

Candy Eyeballs

Pillsbury Crescent Rolls


Preheat your oven to 400° in line a baking sheet with parchment paper.Wash and slice your jalapeño peppers in half lengthwise and scoop out the inside.

Mix the cream cheese, Pepper Jack cheese, scallion pieces, garlic, pepper and salt.  Fill your jalapeño peppers with your cheese mixture. Now unroll your crescent rolls into rectangles (leave two triangles together and pinch the middle together). Use a pizza cutter to cut each crescent rectangle lengthwise into four even pieces. Wrap one or two pieces around each pepper, leaving a small opening for the eyes. Bake for 10-12 minutes. Right when you take your mummies out of the oven, add two candy eyes in each top opening.

  • Black-Tahini and Eggplant Dip
  • Dark and Swampy Cocktail
  • Devilish Eggs
  • Guacamole with Black Beans
  • Jalapeno Popper Mummies