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The Best Blog Recipes
No commentsThese Sloppy Joe Pizza Sliders from Melissa’s Southern Style Kitchen have the most delicious buttery rolls that are filled with beef that is seasoned to perfection, pizza sauce, veggies and tons of ooey-gooey cheese! This recipe is perfect as an appetizer — or even for dinner when paired with your favorite side salad! These Sloppy...
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4:02:00 PMUnknownThe Best Blog RecipesNo commentsThis Slow Cooker Hot Fudge Turtle Brownies recipe from Mom on Timeout is out of the world delicious. Seriously, once you dig in to this amazingly gooey, and outrageously delicious dessert you will never want another brownie again. The hot fudge sauce, caramel, pecans, and ooey-gooey brownies come together to make an irresistible dessert that...
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2:01:00 PMUnknownThe Best Blog RecipesNo commentsNeed a new dinner recipe that your family will love? These Sweet and Smokey Pork Quesadillas with Spicy Ranch Dressing from 4 Sons R Us should do the trick! It’s a budget friendly recipe that is stuffed full of shredded pork, diced green chiles, avocado, corn, and cheese! Add the easy to make Spicy Ranch...
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1:24:00 PMUnknownAllrecipes DishNo commentsNo, it’s not too soon to go there, because as soon as Halloween’s behind you, it’s a mad dash to Thanksgiving and Christmas. And if you’re like some of us, you’ll do more cooking and baking during the holidays than you thought humanly possible. Here’s what to do now so things go better later.
Photo by Allrecipes
Dull knives just don’t cut it. All your slicing and dicing will go a lot faster and easier if your knives are sharp. For best results, have them done by a pro. Why now? To avoid the rush when everyone else is trying to get their edge on. You don’t have to do the whole shebang; just the ones you’ll use most frequently. A chef’s knife, paring knife, and carving knife could be all you need. After that, keep the blades in shape by honing them with a knife steel after every use.
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Dried herbs and ground spices lose potency over time, so testing them out before you start serious holiday cooking and baking helps ensure your recipes will taste their best. Whole spices can last 4 years, but ground spices lose their oomph after 2-3 years. How can you tell if they’re still good? Use your senses: smell and taste will reveal all. Pro tip: Buy small quantities from bulk bins to reduce waste and ensure a constant flavor refresh throughout the year.
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Maybe you’re one of those super-organized cooks who always knows and uses what’s in the freezer. If so, I bow to your awesomeness. But for the rest of us, the stuff that’s piling up in there won’t leave room for stashing, say, pie crusts and cookie dough and casseroles and appetizers — all those smart make-aheads that smooth holidays run on. So eat what’s in there now to free up space for later. While you’re at it, eat down your pantry, too.
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12:05:00 PMUnknownAllrecipes DishNo commentsI’m a huge fan of deep-fried foods, but have loads of friends who avoid this age-old cooking method because well… it is a hot mess. When I was given the opportunity to review the Philips Airfryer, a small appliance that’s about the size of a bread machine, I thought of those fearful fryers, especially when the food that I put to the test turned out so, so crispy good. Here’s a report on the airfried dishes.
So obvs, right? And so darned good. I made two batches, both from frozen products, though the Airfryer comes with a short cookbook that includes a recipe for hand-cut fries. The trick is to preheat the Airfryer for a few minutes and cook a few minutes beyond the recommended cook time, shaking the basket in between. That makes for even cooking in this mini convection oven. Both batches of fries tasted as if they’d been deep-fried, golden and crispy, yet not dried out, which can sometimes happen when baked in a conventional oven. The second batch got the poutine treatment, with curds piled on top of the fries in the final 5 minutes of cooking. Brilliant!
Photo by Leslie Kelly
Seasoned wings with a barbecue dry rub and left them to marinate overnight. Loaded the wings into the basket and 18 minutes later, the hot chicken emerged with a mahogany hue. The poultry was very juicy, the skin perfectly crisped and flavorful. The only downside is that it’s challenging to fit more than half a dozen wings at a time in the fryer. Unlike the taters, chicken must be cooked in a single layer. That makes it just about right for one or two, but not so much for a crowd. I had better luck making drummies, coating the chicken with panko breadcrumbs seasoned with salt and pepper and coated with a couple tablespoons of olive oil. The Airfryer works best when there’s some kind of oil on the surface of the food.
Photo by Leslie Kelly
A nod to some healthy fare, this chopped cauliflower creation was a smash hit. Tossed in olive oil and simply seasoned with salt and pepper, the cruciferous vegetable caramelized, turning slightly crunchy on the outer edges. Hit it with some hot pepper sauce and blue cheese and it’s now Buffalo style. Can’t wait to play around with more vegetables.
Photo by Leslie Kelly
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12:01:00 PMUnknownThe Best Blog RecipesNo commentsThis Snickers Caramel Apple Cheesecake Salad from The Slow Roasted Italian is a deliciously simple recipe that comes together with 5 of your favorite ingredients. Once you fold the tart, sweet, crisp apples into the most rich and amazing cheesecake filled and topped with caramel and SNICKERS you will become hooked! Make this recipe for...
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11:11:00 AMUnknownAllrecipes DishNo commentsGetting dinner on the table is a challenge home cooks face daily, and, on Episode 6 of Dinner Spinner TV, the results from the creative competitors are sure to inspire.
Seth describes his cooking style as gourmet/bachelor soul food, and he takes us on a wild ride during the Dinner Spinner challenge that requires these inventive home cooks to create a main dish featuring ground beef that’s ready in 45 minutes or less. Singing the praises of the under-appreciated white pepper, Seth puts together a fiery pasta dish he cleverly calls Gimme Cha Bang. Jerk seasoning adds heat, while sour cream and cream cheese keep it chill enough for the kiddos.
Amy brings her Italian heritage to the table, with an unusual preparation of meatballs. Her recipe includes brown sugar and smoked paprika, which host Gabe Kennedy says is one of his favorite ingredients. This mother of three mixes things up by serving her saucy preparation over a bed of seasoned rice.
Judges Alli Shircliff, Allrecipes Allstar Angela Sackett and actress Courtney Lopez are torn when accessing the results, with compliments and critiques equally divided between the two.
Who won? Watch the episode to find out! Check local listings for times on the CW’s One Magnificent Morning.
Do you agree with the judges’ decision? “Favorite” the recipe you like best. We’ll tally up the Allrecipes community’s favorites, ratings, and reviews to determine the “viewer’s choice” award!
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10:03:00 AMUnknownThe Best Blog RecipesNo commentsThis Southern Bacon-Fried Cabbage from Love Bakes Good Cakes uses simple ingredients that combine perfectly to create a southern home cooked side dish that goes perfectly with so many different dinner recipes! The recipe calls for… get this — FOUR ingredients. Sometimes simple and easy makes the best dishes, don’t you agree? This Southern Bacon-Fried Cabbage...
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9:57:00 AMUnknownAllrecipes DishNo commentsIf you like it hot, you probably already have a favorite hot sauce — but why not try your hand at creating your own signature sauce? There are a million ways to concoct hot sauce, but every hot sauce recipe is based on chili peppers — there are scores of varieties — aromatics like garlic and onions, acid (usually vinegar of some sort), and salt. Go to any restaurant or grocery store, and you’ll see a staggering range: multiple kinds of hot sauce with names such as Satan’s Blood, Pain is Good, or Ultra Death.
Making hot sauce is not a precision exercise, it’s a time to experiment. Once you’ve mastered the basic formula for combining the foundation ingredients, you can start playing with flavors and spice levels (and maybe come up with a clever name to slap on your home-brewed sauce). Here’s all you need to know to create your own signature hot sauce.
To start, you’ll need to choose your peppers. Either fresh or dried is fine, and there’s no rule saying the chili peppers have to match: It’s totally OK to blend scary hot ghost peppers with mild aleppos. In fact, it might even be a good idea. They can vary in ripeness, too: If you’re picking peppers from the garden, consider harvesting a mix of red and green chili peppers.
While it’s easy to prepare hot sauce in big batches, many popular recipes call for just a dozen or so peppers, which you can turn into just a few bottles.
Along with your dozen or so peppers, grab a few cloves of garlic and half an onion. Chop up all of the ingredients, and then add them to a saucepan, along with a healthy glug of white vinegar–a tablespoon or two should do–and whichever kind of salt you like best. This is a great opportunity to use smoked or flavored salts that don’t necessarily make sense on the dinner table.
And white vinegar doesn’t have to be the sole representative of the acid category: In addition to other types of vinegar, such as apple vinegar or rice vinegar, citrus juices (alone or in conjunction with other liquids) can tilt the sauce in an interesting direction. Perhaps you want to put a few diced tomatoes in the pot. There’s no need to be precise: Hot sauce is ideal for experimentation, because the featured ingredients are relatively cheap.
Tomatoes will slightly sweeten the sauce; carrots can have a similar effect. To make the sauce even milder, a teaspoon of sugar should do the trick. Simmer the mixture until the peppers are very tender. Mashing will suffice if you prefer a chunkier sauce, but it’s ideal to use a hand blender or standard blender if aiming for a smoother final product.
Another helpful contraption at this stage is a funnel, which makes it much easier to fill the thin-necked glass bottles that traditionally hold hot sauce. Should the sauce seem too thick, it’s OK to thin it with water.
Stored in the refrigerator, bottled sauce should keep for three or four months (bottled sauces make great gifts). But, really, don’t have to wait that long to make another batch. Maybe next time you’ll be inspired to try a combination of ingredients that takes the flavor in a completely new direction.
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8:07:00 AMUnknownThe Best Blog RecipesNo commentsThis Pumpkin Bread Stuffed with Chai Cheesecake from Willow Bird Baking is a must make this fall! It is incredibly moist, delicious, and totally indulgent in the best way! Inside of the bread you will find the most delicious chai spiced cheesecake that pairs perfectly with the pumpkin flavor. Make this Pumpkin Bread Stuffed with...
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6:06:00 AMUnknownThe Best Blog RecipesNo commentsThese Slow Cooker Beef Tips with Gravy from Valerie’s Kitchen are the most delicious way to prepare steak in the cold winter months! The steak comes out of the slow cooker tender with the most delicious gravy, YUM! This recipe calls for easy and simple ingredients but don’t be fooled — sometimes simple tastes the...
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4:21:00 AMUnknownThe Best Blog RecipesNo commentsThis Instant Pot Lemon & Ginger Cheesecake from Every Nook and Cranny is the easiest cheesecake recipe that you will ever make! If you’ve never used an instant pot then you are totally missing out — they are AWESOME! This recipe is definitely a Lemon Lovers dream come true with it’s lemony flavor, soft silky...
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4:52:00 PMUnknownThe Best Blog RecipesNo commentsThis BBQ Chicken Stuffed French Bread from Tastes Better from Scratch makes the perfect game day appetizer or easy dinner recipe! It’s a budge friendly recipe that will feed hungry friends and family. With only a few simple ingredients you can have this ready in no time at all making it the perfect weeknight dinner. ...
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4:32:00 PMUnknownThe Best Blog RecipesNo commentsThese Buttermilk Pecan Pralines from Mom on Timout make the perfect sweet treat for the holidays. They are an “old fashioned” candy just like grandma made! Package them up and give them as treats to your friends, family and neighbors this year. The recipe is easy to make and they turn out so smooth, creamy,...
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2:37:00 PMUnknownThe Best Blog RecipesNo commentsThis Slow Cooker Honey Garlic Chicken from Dinner, then Dessert makes one amazing dinner for your family! The recipe is easy to make and uses only 5 simple ingredients making it the perfect weeknight meal for your family. It is full of flavor and can easily be paired with your favorite rice or potato side...
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2:17:00 PMUnknownThe Best Blog RecipesNo commentsThese Cinnamon Roll Breadsticks from Alyssa over at The Recipe Critic are an easy to make delicious breadtwist that is ooey and gooey… like a cinnamon roll with a cream cheese glaze on top! You can serve them up for breakfast, or even dessert! They are made from scratch and even more delicious than you...
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1:42:00 PMUnknownThe Best Blog RecipesNo commentsThis Sweet Vidalia Onion Dip from The View from Great Island is an easy and delicious appetizer that you are going to love. It makes the perfect dip recipe for game day, holidays, or when you just want to snack on something deliciously cheesy. It’s easy to make and comes together in no time at...
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2:54:00 PMUnknownAllrecipes DishNo commentsCutting an onion — it’s such a sob story. But an onion doesn’t want to make you cry. It’s just defending itself. Slice into an onion’s cell walls, and chemicals are released through the breach that irritate the eyes. Onions evolved this trick to keep animals from eating it.
Tough break for you, onions: we’re undaunted. And lucky for us intrepid onion eaters, there are ways to slice and dice them without blubbering too much about it.
Bulbs that make you blubber | Photo by Meredith
Here are two no-more-tears ways to cut an onion. The third way is ridiculous and doesn’t work. We’ll get into that.
But first, the two ways that do actually work.
Actually, you’re not blowing the tears away; you’re blowing away the chemicals that rise up from the chopped onion and get into your eyes, mouth, and nasal passages. Seriously, if you chop an onion in front of a fan, it blows the irritants right past you. For the most part.
In a cold onion, the molecules are chill. As NPR reported: “Molecules of any sort tend to move faster when the’re hot and slower when they’re cool.” Chop a cold onion, and you might be able to outpace the volatile chemicals before they rise up to greet you. To chop an onion quickly (and safely), check out our simple step-by-step: How to Cut an Onion.
It’s not you, it’s me. | Photo by Meredith
Wear goggles as you cut. Have you heard that advice? It doesn’t work, and for the reason we addressed in method #1. The painful compounds rise up not just to your eyes but also to your mouth and nose. You can’t keep a volatile compound down; the best you can do is slow it down and push it past you.
Now let’s cry tears of joy as we chop onions for these top-rated, onion-friendly recipes. Check out our collection of Onion Recipes.
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8:40:00 PMUnknownThe Best Blog RecipesNo commentsThese No-Bake Reese’s Krispie Cookies from Kitchen Fun with My Three Sons are the BEST cookies ever!!! They are so incredibly easy to make and your kids will LOVE them. Seriously, make extra because they will be gone before you know it. Take them to a party and everyone will rave about your irrestiable, you...
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7:40:00 PMUnknownThe Best Blog RecipesNo commentsThis Slow Cooker Italian Chicken Alfredo recipe from Together as Family is so creamy and favorful — it will become a family favorite that you’ll make again and again! It has an easy homemade creamed soup that is combined with Italian seasonings and gets cooked in the slow cooker low and slow. The chicken is...
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6:35:00 PMUnknownThe Best Blog RecipesNo commentsThis Oreo Cobbler from Paula over at Call Me PMc is an easy dessert recipe that you are going to wish you tried sooner. Only 3 steps stand between you and complete deliciousness. If you love Oreo Cookies and drool-worthy ooey, gooey cobblers then this recipe is for you! Did we mention the traditional cobbler...
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5:35:00 PMUnknownThe Best Blog RecipesNo commentsThese Old Fashioned Sloppy Joe’s from Tornadough Alli are our new favorite dinner recipe! They are the perfect comfort food recipe when you need to feed a hungry family. The meat is tender, flavorful, cheesy and the buns are topped with a secret deliciousness that you are going to LOVE! These Old Fashioned Sloppy Joe’s...
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5:22:00 PMUnknownAllrecipes DishNo commentsThere’s no rule that says all great Thanksgiving desserts have to come from an oven. If baking’s not your bag, or your oven will be otherwise occupied (looking at you, turkey), check out these no-bake Thanksgiving desserts you can make without touching that oven dial.
A pinch of chile powder intensifies the chocolatey goodness of this rich and creamy dessert. After a quick 20-minute stovetop prep, you can spoon the mousse into individual glasses, ramekins, or cups to chill in the fridge. Top with extra whipped cream and shaved chocolate to make it photo-ready.
Photo by Allrecipes Magazine
Easy to make and lovely to behold. Reviewers recommend you double the marshmallow creme mixture so you get plenty for layering in individual bowls or glasses.
Photo by Qckbdc
Layer in a glass bowl for a show-stopping centerpiece on your dessert buffet, or create individual servings, as shown in the photo. Top with espresso powder, dark cocoa powder, or chocolate curls.
Photo by Meredith
A super-quick prep and three hours in the fridge, and this easy pie is ready to serve. Reviewers rave that they’ll never make a baked pumpkin pie again after trying this one
Photo by Debbie Furey
You can use a ready-made graham cracker crumb or Oreo cookie crumb pie crust for this recipe. MARPRINC went totally rogue and froze the pie before adding a layer of hot fudge sauce, and then topped it with whipped cream.
Photo by Debbie Furey
Chocolate-coated crispy rice cereal forms the crust for this no-bake cheesecake. Even though it’s quite rich, you’ll be surprised by how quick and easy the whole thing is to prep.
Photo by naples34102
Looking like they just dropped off a chestnut tree, these chocolate-dipped peanut butter balls would make an eye-catching addition to a dessert buffet.
Photo by Dianne
You’re going to want to save room for these kind-of-good-for-you layers of oats and dark chocolate and peanut butter.
Photo by SavedByGrace
Guess what? You can make this creamy rich fudge in your microwave. For another layer of flavor, pan-toast the walnuts and let them cool before adding them to the mix.
Photo by Dianne
Allrecipes Allstar, Kim’s Cooking Now!, took these pumpkin-flavored truffles a step further and made them look like pumpkins. Read Kim’s review to get all her tips and suggestions.
Photo by Kim’s Cooking Now!
If you want to impress the heck out of your Thanksgiving guests, dish up these elegant (and surprisingly easy) poached pears. Just serve them with ice cream and a pool of ready-made chocolate sauce, and take your compliments like a grown-up.
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4:40:00 PMUnknownThe Best Blog RecipesNo commentsThis Kit Kat Halloween Fudge from Nikki over at Chef in Training is an easy to make colorful and delicious Halloween treat that your friends and family will gobble right up. With its Halloween colors and always yummy KIT KAT® Candy Bars layered both in the fudge and also on top, it is sure to...
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3:45:00 PMUnknownThe Best Blog RecipesNo commentsThis Peanut Butter Cookie Lasagna from Hugs and Kisses xoxo is a little bit of dessert heaven made in a 8×8 dish! Just look at it, with all of it’s caramel, peanut butter cups, nutter butters and more — totally droolworthy if you ask us. Make this for your next family get-together and everyone will...
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3:22:00 PMUnknownAllrecipes DishNo commentsAs crisp fall slips into frigid winter, those constant trips to the grocery store to pick up one or two stray ingredients start to feel like a fool’s errand. Dashing out was do-able back when all it required was sliding into sandals and grabbing the sunglasses. Winter, though, requires a little provision planning. That’s where we come in.
We’ve created a winter planner that lets you shop once, then cook a whole bunch.
When you stock up on these basic ingredients, you can make any and all of the 18 delicious dinners featured below. These are simple recipes, easy to prepare and most are ready in less than an hour. So they’re great for busy weeknights.
Here are ingredients to load up on:
You’ll want to have a basic collection of spices and condiments on hand. What we have here is the a list — just the ingredients you’ll need for the recipes listed below. Add something like rice to this list, and you can extend the recipes even further — try a recipe with pasta, and then again with rice.
For advice on building a serious pantry, check out The Staple Ingredients in a Perfect Pantry.
Stock up on canned tomatoes and canned beans, canned tuna and salmon for tuna cakes and pastas. Cans of broth for stews and chilies. And don’t forget the cream of mushroom soup; in a pinch, it can turn just about anything else you have into a meal.
Nothing wrong with frozen veggies. They’re frozen fresh, right at the farm. Frozen chicken breasts and fish will thaw quickly in the refrigerator. If you don’t have time for a fridge-thaw, slip your frozen food into a leak-proof plastic bag and place it in a large container of cold water. Here’s a great trick for prepping frozen fresh herbs.
There’s one must-have fruit on this short list of veggies: Lemons. They’ll stay fresh longer in the fridge. A squeeze of lemon adds bright acidity and flavor to so many dishes. And if you keep olive oil around, too, you’ll always have a salad dressing — whisk or shake 1 part lemon juice to 3 parts oil. Drizzle the dressing over roasted broccoli or steamed green beans and you have an instant side dish.
“This is the best pasta fagioli that I have ever tasted and I was raised on this stuff,” says calead910. “Affordable, easy, and delicious.” Swap in a can of peeled whole tomatoes in place of the fresh medium tomatoes.
Pasta Fagioli | Photo by House of Aqua
“You will never want to eat frozen veggie burgers again. These are so easy, and you’ll be proud to have created such a vegetarian delight.” — LAURENMU
“Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn,” says DeeDee.
Find more top-rated Recipes with Canned Beans
“AWESOME!” exclaims Jennzer. “I took other’s advice and added the cream of mushroom soup and sauteed the mushrooms in some olive oil and garlic first.”
Chicken with Mushrooms | Photo by Allrecipes
“This is a very easy but elegant recipe that looks like you’ve spent hours in the kitchen when you’ve barely lifted a finger!” says, Prospective PhD
“Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.” — Pam Anderson
“This soup is so yummy on a cold day,” says Carol. Cooked chicken is diced and simmered with canned tomatoes and kidney beans, frozen corn, bell peppers, and seasonings.
“Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!” — Carol
Garlic Chicken | Photo by Allrecipes
“Yum! Used two large bone in chicken breasts, and I added a little white wine to the mixture,” says Anne. “Cooked in convection oven at 425 for 40 minutes, turned off oven and left in for 5ish minutes to keep warm while I made rice and broccoli and the chicken was perfectly done. Next time I’ll make a gravy from that delish pan juice.”
The previous recipe calls for cream. This recipe would be a delicious way to use up some of that extra cream. You can also use half-and-half or milk for these recipes.
Tomato-Cream Sauce for Pasta | Photo by CookinBug
“Very nice, simple recipe. It’s a great base that allows for additions to accommodate your tastes. I added a few more spices (parsley, crushed red pepper, bay leaf), omitted the onion, and sauteed some fresh mushrooms with the garlic at the beginning. I did let it simmer for over an hour because I had the time — the longer, the better. This was really great served over penne pasta.” — CookinBug
“This pan-seared tilapia dish is a delicious and easy way to prepare seafood! Great for a quick weeknight meal accompanied with fresh veggies. Try this healthy dish full of flavor and nutrition!” — AppleChef
Pan-Seared Tilapia | Photo by Dianne
“This is a simple and excellent way to serve ling cod or other fish. It makes a delicious meal served with rice pilaf and Caesar salad.” — Renee
Use any kind of white fish for this recipe. It’s a simple preparation; the fish is baked with sauteed chopped onions, garlic, and diced tomatoes.
“Deep-fried halibut coated with panko bread crumbs makes the best fish and chips we’ve ever made or had.” — Dick Panzica
“A quick, delicious and nutritious way of serving up canned salmon,” says MELDS. “You can enjoy this with or without the dressing, in a hamburger bun, or with a salad.”
Yummy Lemon Salmon Burgers | Photo by ALFANN02
A comforting, quick-and-easy meal of tuna and peas baked in a cream of mushroom soup base. It’s great on toast, biscuits, or rice.
“Easy recipe and deserves 5 stars because it is restaurant quality and the recipe brings out the best flavors of the tuna,” says Debbie. “They taste like freshly caught tuna. I’m good to try the recipe with salmon and crab too!”
Find more Canned Tuna Recipes and Canned Salmon Recipes
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7:55:00 PMUnknownThe Best Blog RecipesNo commentsThese Chicken Fried Steak Bites with Country Gravy from Miss in the Kitchen are a classic southern dish that your family will love to eat for dinner — or as a game day appetizer! They have all of the classic flavors of a Chicken Fried Steak, only in smaller portions that are perfect for dipping!...
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7:25:00 PMUnknownThe Best Blog RecipesNo commentsThis Slow Cooker Shepherd’s Pie from Clarks Condensed is pure comfort food that is made in your slow cooker! It has all of the flavors of a classic shepherd’s pie — only it cooks while you are busy doing other things… because we understand that you don’t have time to slave over dinner most nights....
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9:27:00 AMUnknownAllrecipes DishNo commentsIf it hasn’t already, “trunk or treat” may soon reach Griswold status, because this alternative to traditional neighborhood trick-or-treating gets bigger every year. It’s trick-or-treat meets tailgating; read on for fun ideas for getting started.
Trunk or treat events bring community members—and their decked out cars—to parking lots where kids go from decorated trunk to decorated trunk, collecting Halloween loot. What started at churches as a way to create a safe trick-or-treating environment for kids is becoming more mainstream with schools getting in on the action, too. And it makes total sense; trunk-or-treating provides a much more fun and creative Halloween outing than trick-or-treating at the mall. Those living in rural areas where houses are too far apart to go door-to-door now have an easy way to get into the Halloween spirit. And some parents like trunk-or-treating because it means their kids won’t be walking around the streets in the dark.
If you’re thinking about organizing a trunk-or-treat event, your first move should be to locate (and get permission to use) a big, safe, well-lit parking lot – one that you can block off to traffic. Then rally other parents and let the decorating begin!
You can find creative trunk-or-treat decorating inspiration all over the internet; we found a few on Tipjunkie.com:
You can take your cue from current kid trends (a Pokemon Go Pontiac?) or from classic literature, like those above. Why not a Hogwarts Honda? An Angry Birds Acura? Collaborating with kids on the theme will make it all the more meaningful.
Trunk-or-treating is sort of like a Halloween party combined with trick-or-treating. So, you know what that means, right? You’re going to need treats! From spooky drinks and small bites for the group, to special homemade treats that’ll make your trunk the place to be, we’ve got you covered with recipe ideas.
Steer clear of peanut allergies by creating these babies atop sugar cookies instead.
Photo by What’s for dinner, mom
Another crowd pleaser, easy to make peanut-free as well.
Photo by Land o Lakes
Super-cute and easy to make peanut-free:
Photo by The Messy Cook
Photo by Meredith
Whip up some punch in a portable beverage dispenser and set it up with cups for parched trunk-or-treaters.
Photo by birdluv4ever
Check out more fun Halloween ideas:
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