Celebrating Halloween with spook-tacular food

Halloween raps gently upon your spookily decorated front door.

Witches and goblins, Frankenstein’s monster and popular children program characters gather in your living room. What do you do to calm these savage beasts and prevent any nefarious mischief?

Halloween is a great time for you to be creative with what and how you serve your little devils, as well as your minions. On a baleful whim, you have allowed your creature from the cluttered room to throw a costume party. Mummies have been invited along. The simplest thing to do is to fall back on the traditional candy corn and caramel apples. But let’s slip in a little spirit to the gathering and add some heinous treats that they will not soon forget.

Greeting your ghouls with a platter of skull cupcakes or trick-or-treat basket cupcakes, can help set the mood. Or leave a bowl of dragon candy by the front entrance to reel in that wily cartoon character. By mixing a small amount of red food coloring paste with butter, you can melt the butter and drizzle it over fresh popcorn for a blood curling snack. And for your nastiest of zombies, boogers on a stick. These can be made by melting your favorite cheese and dipping the end of pretzel sticks into it. Dip the stick, twist and pull it back out. Repeat this until the cheese glob is a good booger size. Place on wax paper until the cheese firms back up.

Make or buy your own witch’s hats, and fill them with spooky cookies. Candy corn cookies, ghost cookies and Jack-o’-lantern cookies are instant hits. Caramel apple cookies and pumpkin spice bars are unique take home treats. Whether you are entertaining a group of the newly dead or the first vampires, a center piece of edible haunted houses, tombstones and sweet spider webs, are sure to bring them back to the land of the living. Mummies will be grateful that you have calmed their goblins by giving healthier Halloween treats. By simply replacing the all-purpose flour with the unbleached version, and using organic milks and chocolates in the foods, you can create a salubrious Halloween.

Having ogres and ogresses over for a terrifying dinner? Try serving spaghetti and meatballs. But instead of those mundane meatballs, make monster eyes. You will need your favorite meatball recipe and pimento stuffed olives. When you roll the meat, make it as big as your eye; push the olive into the side - the pimento facing outward. Leaving enough of the olive exposed to look like an iris and pupil. Now your spaghetti can watch your guests while they eat. Add orzo pasta to any of your stews to make them maggoty delicious. A little bit of green food coloring can make any of your favorite bread or roll recipes -even dips and cheese- moldy. Serve some tomato soup with a dollop of sour cream in the center, using a toothpick, draw out a spider’s web. Make witches’ fingers by cutting chicken breast into the shape of crooked fingers, dust them in flour, dip in beaten egg, coat them with bread crumbs and broil them in a small amount of oil -5 minutes on each side- cut some olives in half to use as fingernails. Serve everything with some vampire’s punch.

Yet what does one do when your guests are not the average monsters? A simple elegant harvest celebration is in order. Start with an apple appetizer, and a main course of baked pumpkin. Follow the meal up with Irish coffee and a harvest cobbler. Decorate your table with miniature pumpkins and squash, corn husk dolls and small sugar cookies decorated to look like autumn leaves.

Halloween is a time for fun. It doesn’t matter if it is a child’s party or one for the grown-ups. Either way, your treats or meals should reflect your spirit for the occasion. Unfortunately we live in a time when homemade trick-or-treat handouts are not a good idea. Keep those items for your parties. You can find store bought organic creepy treats to give out. Talk to your health store workers about what they recommend. Of course the name brand, full size chocolate bars will make you very popular with the neighborhood children. However you celebrate All Hallows Eve, have a spook-tacular and ambrosial holiday.

Halloween Recipes

We invite you to try some of these delicious Halloween treats, sure to delight all the monsters coming to your door.

SKULL CUPCAKES

12 plain cupcakes
16 oz dark chocolate frosting
1 1/2 cups white chocolate chips
chocolate sprinkles (jimmies)
 

Use the tops of the cupcakes as your guide for size. Draw an outline of the skull, eyes and nose on a piece of white paper. Place the white paper on a baking sheet and cover with some wax paper.

Follow the instructions for melting on the package of the white chocolate. Once melted, spoon it into a plastic freezer baggy. Cut a corner tip off and pipe the white chocolate onto the wax paper. Fill in the skull, leaving the eyes and nose uncovered. Slide the paper over and repeat until a total of 12 skulls are completed. Allow to set inside of a refrigerator.

Spoon 2 tablespoons of the dark chocolate into a plastic freezer baggy. Use the remaining frosting to cover the tops of the cupcakes. Roll the frosted cupcake edges over the sprinkles. Carefully peel the white-chocolate skulls of the wax paper and center on the cupcakes. Use the reserved frosting to pipe on mouths.

For the chocolate cupcakes

1 1/2 cup all purpose flour
1/4 cup unsweetened cocoa
1/2 tsp salt
1/3 cup water
1 Tbs white vinegar
1/3 cup semi sweet chocolate mini morsels
1/2 cup sugar
1 tsp baking soda
1/2 cup unsweetened orange juice
3 Tbs vegetable oil
1 tsp vanilla extract
1 Tbs powdered sugar
 

Mix together the flour, sugar, cocoa, baking soda, and salt in a large bowl; make a well in the center.

In a separate bowl, combine juice and the remaining wet ingredients; add to dry ingredients, stir mixture just until moistened. Fold in the chocolate mini-morsels.

Spoon into well greased or paper lined muffin pan; fill up to two thirds.

Bake at 375°F for 12 minutes or until a wooden pick inserted in center comes out clean. Remove from pan and cool on a wire rack.

To make the dark chocolate frosting

4 sections (2 oz) unsweetened baking chocolate, broken
1/4 cup milk
2 1/2 cup powdered sugar
1/4 cup butter
1 pinch of salt
1/2 tsp vanilla extract
 

Over a low heat in a heavy saucepan, melt chocolate with the butter, milk and salt. Stir constantly until smooth and thick. Remove from heat. Mix in sugar and vanilla. Beat until thick enough to spread.

TRICK-OR-TREAT BASKET CUPCAKES

16 oz vanilla frosting
12 plain yellow cupcakes
black licorice laces, cut into 12 five inch pieces
orange paste food coloring
16 oz dark chocolate frosting
 

Use the orange food coloring paste to tint the vanilla frosting. Make it as bright as you want. Use a small metal spatula to frost the cupcakes, you different strokes to simulate the texture of a pumpkin. Place the dark chocolate frosting into a freezer baggy, snip a corner and pipe on a jack-o’-lantern face. Use some of the icing to create a basket opening at the top. Insert the black licorice to look like basket handles.

To make the yellow cupcakes

4 large eggs, room temperature
2 tsp vanilla extract
1 1/2 cups sugar
3/4 tsp salt
1 1/2 cups whole milk, room temperature
2 1/4 cups plain flour,sifted
2 tsp baking powder
1/2 lb (2 sticks) unsalted butter, softened and each stick cut into 8 pieces
 

Place oven rack to the lower-middle position and preheat oven to 350° F. Grease your muffin pans or line with paper. Dust the greased pans with flour, tap out the excess.

Using a fork, beat the milk, eggs, and vanilla together in a small bowl. Set aside 1 measured cup.

Mix the sugar, flour, baking powder and salt together on low speed for 30 seconds. Keep the mixer running and add one piece of butter at a time. Continue mixing at low speed until all the butter is used and the mixture resembles a sandy texture, clumping together. About half a minute after all the butter has been added.

Blend in the reserved egg mix for 10 seconds. Increase the mixer speed to medium-high until the mix is light and fluffy, about 1 minute. Scrape the sides and beat again on medium high for 15 seconds. Fill muffins 2/3 of the way up. Bake for 12 minutes, or toothpick comes out clean.     

To make the dark chocolate frosting

4 sections (2 oz) unsweetened baking chocolate, broken
1/4 cup milk
2 1/2 cup powdered sugar
1/4 cup butter
1 pinch of salt
1/2 tsp vanilla extract
 

Over a low heat in a heavy saucepan, melt chocolate with the butter, milk and salt. Stir constantly until smooth and thick. Remove from heat. Mix in sugar and vanilla. Beat until thick enough to spread.

DRAGON CANDY

2 cups semi-sweet chocolate chips
1 1/2 cups dry roasted peanuts
2 cups butterscotch chips
4 cups chow mein noodles
 

Use a double boiler to melt the chocolate and butterscotch. Stir in the peanuts and noodles. Drop the mix by the spoonful onto wax paper. Allow to cool.

CANDY CORN COOKIES

18 oz refrigerated sugar cookie dough
1 tsp grated lemon zest
1 1/2 tsp grated orange zest
1/2 cup white chocolate chip
1/2 cup unbleached all-purpose flour
1/8 tsp yellow food coloring paste
1/4 tsp orange food coloring paste
orange and yellow colored sugar
 

Preheat your oven to 350° F. Knead the cookie dough and flour until well combined. Divide the dough into three equal size portions.

To one of the dough portions, add the lemon zest and yellow food coloring. Use a mixer to blend well, and set aside. Next blend together the orange zest and orange food coloring to another portion of dough. Leave the third portion plain.

Divide each dough section in half. Roll a single piece of each color into a long rope, about 12 inches. Place the dough ropes onto a lightly floured surface. Place them side by side, lengthwise. Put the orange rope in the middle of the other two.

Cover the dough ropes with parchment paper, and gently roll it out into a fifteen by four inch rectangle. Remove the paper and cut the dough into 12 equal triangles. Place he triangles on an un-greased cookie sheet 1 inch apart; use a ruler to push up against the sides of the triangles to straighten them out.

Bake 9-11 minutes or until lightly brown in color. Allow to sit and cool for 1 minute. Cool completely on a wire rack.

Melt the white chocolate according to the package. Dip the bottom, or wide side, of the triangles into the melted chocolate then into the colored sugar. Allow the chocolate to cool and set before serving.

To make the cookie dough, you will need

2 cups white sugar
1 cup butter
1 cup vegetable oil
2 eggs
1 tsp salt
1 tsp vanilla extract
1 tsp cream of tartar
1 tsp baking soda
4 cups all-purpose flour
 

In a large bowl, mix oil, butter, sugar, eggs, and vanilla until creamy. Mix together cream of tarter, baking soda, flour, and salt. Add these dry ingredients to the butter mixture. Chill dough for 15 to 20 minutes.

GHOST COOKIES

2 1/2 cups unbleached all-purpose flour
1/2 tsp salt
2 large eggs
1/2 cup chocolate chips, melted
1 tsp baking powder
3/4 cup unsalted butter, softened (approx. 1 1/2 sticks)
1 3/4 tsp vanilla extract
 

Mix flour, baking powder and salt in a medium bowl and set aside in a different bowl, using a mixer set on medium, beat butter and 1 cup of sugar until fluffy. Beat in the eggs, one at a time, beat well after each addition. Beat in the vanilla extract.

Put the mixer on low, and slowly add the flour mix. Divide the dough in half, pat into a disc shape. Wrap in plastic and place in the fridge. Chill for at least 3 hours, can be left over night.

Preheat your oven to 350° F. Lightly flour a work surface and sprinkle some of the remaining sugar over top of the flour. Roll out half the dough to 1/8 inch thick. Use a ghost template or cookie cutter to make the ghostly shapes. Place the cut out dough 2 inches apart on an un-greased cookie sheet. Bake for 8-10 minutes or until a golden color. Repeat with remaining dough.

With the cookies still warm, sprinkle the remaining sugar over them. Cool on a wire rack.

Put the melted chocolate in a freezer bag, snip off one corner and pipe the chocolate onto the cookies, outlining the ghosts. Add eyes and the word BOO if desired.

JACK-O’-LANTERN COOKIES

3/4 cup firmly packed light brown sugar
1 large egg
¾ tsp pumpkin pie spice
½ tsp grated orange zest
orange food coloring paste
green food coloring paste
½ cup chocolate chips, melted
½ cup (1 stick) unsalted butter, softened
1¾ cups unbleached all-purpose flour
½ tsp baking powder
¼ tsp salt
16 oz vanilla frosting
½ cup orange colored sugar
 

You will need a large bowl. Use a mixer set on high, and beat the brown sugar and butter until fluffy. Beat in the egg. Mix in the flour, the pumpkin pie spice mix, baking powder, orange zest and salt until a dough forms. Knead in the orange food coloring paste. Divide the dough in half, wrap in plastic and chill in a refrigerator for 1 hour.

CARAMEL APPLE COOKIES

3 cups unbleached all-purpose flour
½ tsp baking soda
1 cup (2 sticks) butter, softened
½ cup granulated sugar
1½ tsp vanilla extract
24 green wooden craft sticks
3 Tbs water
1 Tbs apple pie spice
½ tsp salt
½ cup firmly packed brown sugar
2 eggs
red and green food coloring pastes
1 (14 oz) package caramels
1/3 cup chopped cashews
 

Preheat your oven to 375° F. Combine the first four ingredients in a medium bowl.

Using a large bowl, beat together the butter and sugars until fluffy. With the mixer still on, beat in the eggs and vanilla, then add the flour mix. Place 1/3 cup of the dough into a small mixing bowl and tint it green. Use the red food coloring paste to tint the remaining dough.

Divide red dough in half. Lightly flour a work surface, and roll out the red dough to a 1/4-inch thickness. Use an apple shape template or cookie cutter to cut out the shapes. Place the cutouts 3 inches apart on an un-greased cookie sheet. Placing a craft stick under the stem part of each cookie, press down on dough lightly.

Using your fingers, shape a small piece of the green dough into a leaf and place on top of the apple shaped cookie, somewhere near the stem. Repeat with the remaining dough and bake 8-10 minutes. The cookies should be crisp, but not brown. Allow to cool completely before moving on.

Heat the caramels and water over a low heat in a small saucepan, stirring often until smooth. Place a wire rack over a waxed paper lined baking sheet. Dip the non-stemmed end of the cookies into the caramel, and then into the chopped nuts. Allow the cookies to sit until the caramel has set, about one hour. Wrap cookies individually in wax paper, creating a packaged effect to be sent home with your guests.

PUMPKIN SPICE BARS

2 cups graham crackers or gingersnap crumbs
1 2/3 cups plus 1/4 cup sugar, divided
2 tsp cinnamon
1 tsp baking soda
4 eggs
1 cup vegetable oil
Halloween-shaped sprinkles
7 Tbs butter, melted
2 cups unbleached all-purpose flour
2 tsp baking powder
1 tsp salt
1 can (15 oz) pumpkin puree
1 can(16 oz) cream cheese frosting
 

Preheat your oven to 320° F. Use foil to line a 15” x 11” pan, and set aside.

Mix together the graham cracker crumbs, butter and 1/4 cup sugar in a small bowl until well combined. Spread the mix out on the foil lined pan, using the back of a measuring cup to flatten. Make sure to evenly disperse it. Bake the crust for about 6 minutes. Allow it to cool completely.

Mix the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Then, in a separate bowl, beat together the eggs, remaining sugar, pumpkin and oil. Add the flour mix slowly, and mix well. Spread the batter out evenly, using a rubber spatula, over top the cooled crust. Bake for 25-30 minutes, until the filling pulls away from the pan edges. Cool, in pan, completely.

Frost the top of the bars with the cream cheese frosting. Use a fork to create waving lines. Sprinkle the Halloween shaped candies over the top and cut into 24 bars.

HAUNTED HOUSES AND TOMBSTONE CENTER PIECES

2 1/2 cups unbleached all-purpose flour
1/4 tsp salt
1 cup firmly packed brown sugar
1 tsp vanilla extract
1 tsp baking soda
1 cup (2 sticks) butter, softened
2 eggs
green and orange hard candies
 

Heat your oven to 375° F. Line several baking sheets with foil.

Separate the hard candies, place one color in a re-sealable freezer baggy, and another color in a separate baggy. Break into small pieces and set aside

Combine the flour, baking soda and salt in a small bowl. Using a mixer set on medium level, beat the butter and brown sugar in a large bowl until fluffy. Add the eggs, beating well after each one, and vanilla. Blend in the flour mix until a dough forms. Chill for at least 30 minutes.

On a lightly floured work table, roll out the dough to 1/4 inch thickness. Cut out house shapes. |^| similar to this. Place the house shapes onto the prepared pans. Cut out doors and windows with the tip of a very sharp knife. Remove the scrapes and bake cookies until golden brown (18-20 minutes) -if you whished to make tombstones, use the dough scrapes. Roll the dough back out and cut out your tombstone shape. Bake them at the same time as your houses.

Once the cookies are cooked, place the pan on a wire rack -remove the tombstones from the pan, they are also done- Spoon the crushed candies into the window openings; 1 tsp per window, mix and match colors as desired. Brush off any excess. Bake again until the candies have melted, this takes about 2 minutes. Return the baking sheet to the wire rack and cool completely before decorating.

Decorate the house with vanilla frosting, food coloring of your choice, assorted candies and dry cereal. After decorating, it can take 1-2 hours for the frosting to set. Decorate the tombstones as desired. Use Royal icing to secure your houses upright on cardboard. Sprinkle crushed chocolate cookies around the base –that makes for dirt.

SWEET SPIDER WEBS

1 cup(2 sticks) butter, softened
2 1/4 cups unbleached all-purpose flour
1 Tsp grated lemon zest
1/4 cup chocolate chips, melted
1 cup confectioners’ sugar
1 egg
candy-coated chocolate pieces
orange nonpareils
 

Heat the oven to 375° F. Line several of your baking sheets with foil and set aside.

Beat the butter and sugar for 2 minutes with a mixer on medium, mixture will be creamy. Add the flour, egg and zest, beating until a dough forms.

Fill a pastry bag -with round tip- or a re-sealable freezer bag -snip off one corner- and pipe cross patterns of spider webs, 4 inches in diameter, onto the foil lined sheets. Next pipe web circles over the cross patterns to make it look more like a web.

Bake the cookies until they have set, but not browned -8 minutes- cool on the sheets, set on a wire rack. For one minute. Carefully -these cookies are VERY fragile- move the cookies onto the wire rack to completely cool. Fill another plastic bag with the melted chocolate, snipping off one corner. Use the melted chocolate to attach a candy-coated chocolate piece to the web. Draw legs onto the spider with the melted chocolate. Attach the nonpareils (eyes) by using the melted chocolate as well.

Vampire’s Punch

You can buy candy molds anywhere candy and cake decorating supplies are sold.

1 cup purple grape juice
6 cups cranberry-strawberry juice, chilled
6 cups raspberry ginger ale, chilled
1 tub (1 qt) rainbow sherbet
 

You need two bat shaped candy molds, carefully pour the grape juice into the molds and freeze.

Pour the cranberry-strawberry juice and the ginger ale into a large punch bowl. Spoon in the sherbet. Stir and place bats on top.

APPLE APPETIZER

1 cup (8 oz) creamed cottage cheese
1 tsp grated onion
1 Tsp minced pimiento
3 un-peeled red eating apples, cut into wedges and sprinkled with lemon juice.
1 small can (2 1/4 oz) deviled ham
2 Tsp chopped black olives
2 tsp dry sherry
 

Combine everything except the apples. Pile the mix into a small bowl and surround it with apple wedges. Use the wedges to dip into the mix.

BAKED PUMPKIN

1 pumpkin, 4 lb weight
1 cube fresh ginger root, 1" long
1 zucchini, sliced
14 oz chopped tomatoes
2 cups stock
4 Tbs ricotta cheese
1 onion, sliced
3 Tsp extra virgin olive oil
4 oz sliced mushrooms
1 cup pasta shells
salt and ground black pepper
2 Tbs fresh basil, chopped
 

Heat your oven to 350° F. Cut off the top of the pumpkin using a large shard kitchen knife. Scoop out the seeds and string -you can roast the seeds for a later snack- using a small sharp kitchen knife and a stiff tablespoon, remove as much as the pumpkin meat as possible, and chop the meat into chunks. Bake the pumpkin -lid on- for 45 minutes. The inside will soften.

In the meantime, gently fry the onion, ginger and pumpkin eat in olive oil for approximately 10 minutes. Stir only occasionally. Throw in the zucchini and mushrooms, cooking for an additional 3 minutes. Add the tomatoes, pasta and stock. Season to taste; bring just to a full boil. Cover and reduce heat, simmering for 10 minutes. Mix in the ricotta cheese and basil into the pasta mix and spoon.

Remove the pasta mixture from the pan and ladle it carefully into the pumpkin skin. Serve any excess pasta mixture in a separate bowl.

IRISH CREAM

Whipped cream
Coffee
Brown sugar
Whiskey
 

You will need stemmed whiskey mugs. Pour in one shot of Irish Whiskey. Add 1 Tsp spoon of brown sugar and fill mug with strong black coffee to almost an inch below the rim. Stir to help dissolve the sugar. Top with whip cream. Do not stir.

HARVEST COBBLER

Pastry for a one-crust pie
2 medium sized, tart cooking apples, cored and chopped
1/3 cup (2 oz.) soft brown sugar
¼ tsp ground cinnamon
1 egg yolk and 1 Tsp spoon milk, mixed
1 lb fruit (your choice) prepared and washed
3 Tsp water
Grated rind of 1 small orange
2 tsp arrowroot dissolved in 1 tablespoon orange juice
 

Shape your pastry dough into a ball, wrap in wax paper and chill for at least 30 minutes, while making the filling.

Place your fruit, apple, water, sugar, orange rind and cinnamon in a medium saucepan. Over a medium-high heat, bring to a boil, make sure to stir constantly. Reduce heat, cover and simmer for 6-8 minutes until the fruit is tender, stir occasionally. Add in the orange juice with the arrowroot and continue to cook for 3 minutes, still stirring occasionally. The liquid should thicken up. Remove from heat and spoon the fruit mix into a medium sized pie dish and set aside.

Pre-heat your oven to 400° F

Remove dough ball from refrigerator and place it on a lightly floured work surface. Roll out to 1/4 inch thick. Cut into 20inch circles. With the remaining scrapes, knead them gently together and roll out to 1/8 inch thick. Use a sharp knife and cut dough strips 1/4 inch wide

Outline the rim of the pie plate with a little cold water. Use the dough strips to cover the rim of the plate completely, covering the fruit, leaving the center exposed. Trim off excess dough, press ends together to seal.

Place the dough circles over top of the strips, press down lightly.
Circles need to overlap slightly. Form a border around the pie, leaving the fruit in the middle exposed. Prick the circles with a fork and lightly brush them with the egg yolk/mil mix. Sprinkle on the remaining sugar.

Place the cobbler in the center of your oven and bake until it is a light golden brown, about 20-30 minutes. It is ready to serve right out of the oven.


Erin Phelan combines cooking, writing and talking about food with her love for the countryside. She has a modern homestead and raises her own organic food.

Erin lives in a lovely farm in Kansas, with her husband and young children. You can read about her adventures in her blog, A Homesteading Neophyte; her recipes were published regularly at All Foods Natural.

Decorating the house and front yard is specially important at Halloween. Not all motives need to be creepy and menacing. Harvest themes, even if a little sinister, are allowed.

Food and cooking tips

Pumpkin pie spice - if the pumpkin pie spice mix is not available, use a mixture of ½ tsp cinnamon, ¼ tsp ground ginger, ½ tsp ground cloves.

Bake in batches - most of the recipes require baking at 350 F, baking in batches you will need to pre-heat the oven only once, saving time.

Prepare in advance - cookies and cupcakes would keep well for a few days in a tight container, you can remove some stress from the actual Halloween day by baking those in advance.

Halloween at School

The Creepy Haunted House

A very creepy haunted house,
at the corner of Spooky Way,
comes alive every Halloween
when the ghosts come out to play.

The owner is Wilomena Witch;
she’s having a scary party today.
Her friends have all come over
travelling on the underground subway.

Frankestein is in the bathroom,
taking a shower in the dark.
The werewolf is in the kitchen,
cooking a dinner of blood and shark!

The mummy is in the library,
reading a book about tombs;
eyes in the attic are watching you;
skeletons are dancing with brooms…

A jack-o-lantern is caught in a web;
another skeleton is laying down;
the witch is cooking eyeball soup.
The ghost said, “GET OUT OF TOWN!”

When Halloween is finally over,
it is time to say good bye.
Everything gets very quiet;
the house would no longer terrify.


Louise, Franklin Lakes, NJ

 


 

Halloween gets almost everywhere in the United States, and schools are not an exception. Children would be very busy writing poems and essays, like the one above.

If Halloween is an school day, kids would go to school in their costumes or they would change there and there would be a parade.

Teachers also participate in the holyday spirit. Witches, wizards, and ghouls are likely to be in charge of the classrooms that day.


"Almost and likely" mean you might find a few people who do not celebrate Halloween because of their personal beliefs.

Other Halloween articles

In Halloween Nightmare, the author throws up a Halloween party, hoping to enjoy the company and also to show her cooking and entertaining abilities to advantage, but the party turns into a disaster, to the point of giving her a guilty conscience and a ghostly visit.

Celebrating food in U.S.A.

Speaking of celebrations, learn about the most celebrated holiday in USA life: Thanksgiving. Thanksgiving dinner is always an important affair. See what it is a typical Thanksgiving celebration and how food is at the center or the family reunion.

Christmas is a special time for treats. We might make some to indulge ourselves, some to give as presents, and, of course, some to treat Santa and his reindeers. Let the kids help with the baking, these recipes for kids Christmas cookies are ideal to satisfy their desire to make and eat sweet things. These cookies will please Santa, aunts and grannies alike.

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Cinco de Mayo
You don't have to be Mexican to love Cinco de Mayo. Here are some traditional foods to have at your fiesta.

Mexican food history
Mexican food has a long and varied history. Mexican cuisine shows influences from many countries. But Mexican food has found the way to all tables and almost in other world cuisine you can find a hint of Mexico.