Monster Food for any Spooky Occasion

Monster Food for any Spooky Occasion


Monster Food for the Monsters in Your Life

Universal Studios Classic Monsters Cafe_small

Dedicated to The Universal Monsters Cafe, Universal Studios, Orlando

Universal Monsters Cafe_small

for Honoring the Monsters that we Love

1 The Monsters CAfe_small

 We will be updating this post as time goes by in order to add new Monster Themed foods for your special little Monsters.  So, stay tuned and check back with us.

Scare ya later!

Gordon and Julie


Monsters to be Honored:


and the Vampire Bat




(Our Bat Motel is Open for Business.)

Click Here for:  Gordon’s Bat Motel



Frankencookies and a movie_small

Although I didn’t make these, they are perfect!

Not everything has to be homemade.  🙂



Monster Ice Cream Sandwiches

(Recipe Down Below)


The Mummy_small

The Mummy

Not only do we have a full course meal with cocktails and desserts to celebrate our The Mummy Halloween, we also feature some excellent decorating ideas for you to try.

Mummy Treats

Baklava and Turkish Coffee


The Wolfman

Lon Chaney Jr. as Larry Talbot-The Wolf Man


Vintage Monster Fun for Halloween

Our Howl at the Moon Pies

Looks like there is a Werewolf trying to sneak one or two, or ten!  🙂

(See Below for the How-To)

The 1941 Classic, The Wolf Man


poster in trunk_small

The Creature From the Black Lagoon


Chicken from the black lagoon casserole_small

The Chicken From the Black Lagoon Casserole

creature food_small

Also, be sure to check out our other Creature From the Black Lagoon foods below.

place into plastic bags_small

Delicious and Easy

Creature Lunch_small


Our Betta Tasso’s Fish Bowl Pad

Tassos cool pad_small

(He’s a big fan of The Creature From the Black Lagoon)

Tassos pad 4_small

And what does Tasso recommend for your dining pleasure?

Tetramin fish food flakes, of course.  Silly you!

fish food_small


Classic Monster Movies_small

There is nothing quite like the classics.

Watch them, or Re-watch them.




Devil Nuts, A.K.A. Dracula’s Nuts


Also Called Caltrop Nuts

(Asian Street Food)


Gordon found them at the Asian Supermarket. 

If you are ever looking for something different to add to your cooking, then visit the local ethnic supermarkets, you will see foods that you have never seen before and thus the fascination begins.


They look like they are flying out of the package, don’t they?

boil-devil-nuts_small boiling-the-devil-nuts_small

You want to boil them in water for about 15 minutes, then drain into a colander and rinsed with cool water.

pour-into-a-colander_small rinse-the-nuts-off-in-a-colander_small

To remove the nut from this very hard shell, simply slice down the middle with a very sharp knife and remove the nut as best you can. 

I do have to say, it was HARD to do!

cut-down-the-middle_small street-food_small

To be perfectly honest the taste really wasn’t to our liking, but trying something new and different puts you in a category that not many people are in. 

I find that very satisfying.  🙂


Monster Ice Cream Sandwiches

A Nice Halloween Treat


The Ingredient Shopping:

Every Halloween I come across the greatest spooky googly eyes, sprinkles, fangs, tongues, you name it!  And I am always buying it up whether I know what I will be doing with it or not.  I also shop at various stores for these goodies.  For instance, I found the fangs with gummy tongues at The Dollar Tree.  I ordered the Werewolf fangs from online, and the other accessories I bought when I was out and about.

These will accent my Ice Cream Sandwiches.

These are Ginger/Chocolate Mini Cakes that I found at our commissary and I just knew they would be perfect here.  I love the fact that they look very homemade.

You will also need Wax Paper…..

Vanilla Ice Cream

Food Coloring Turns the Ice Cream GREEN!

The first thing that you want to do is to just put together the ice cream sandwiches by placing some ice cream between two of the cakes/cookies, then placing them into the freezer to harden a bit.

Now for some PINK!

You can see how I placed the plain ice cream sandwiches into the freezer on Wax Paper.

When they get a bit “solid” in the freezer you can then remove one or two at a time to decorate them. 

Here I used Googly Eyes, Chocolate Sprinkles and even some green Frankenstein Hands.

Here I used some Googly Eyes, Silver Sprinkles, Black Sprinkles, and some Werewolf Teeth.

Ready Made Chocolate Frosting helps to adhere some of the Frankenstein Hands, Werewolf Teeth, and even some Fangs with Tongue.

Because they tend to melt fairly quickly you need to serve them immediately from the freezer to your guests. 

However, before freezing you need to individually wrap them in wax paper and store in the freezer until ready to eat.


Our Howl at the Moon Pies

For the Trick-or-Treaters

Moon Pies

(Banana, Chocolate, Salted Caramel, and Vanilla)

For Halloween I wanted to pass out something a bit different to the Trick-or-Treaters that came to the door.  I wanted to give something special and vintage.  Something from my childhood.  So, I got the idea to order some Moon Pies of different flavors from the internet.  I also decided that I would try and dress them up a bit old Universal Hollywood Studios.  And to call them our Howl at the Moon Pies in honor of Universal’s Wolf Man.

And that is what I did.  I found lots of vintage stickers online to place on the Moon Pie wrappings.  I also found some old Wolf Man candles and even a few old toys that depict Lon Chaney Jr. as The Wolf Man.

The Moon Pies, whether or not it’s because I dressed them up a bit Universal Hollywood or not, were a huge hit with the kids!

And that is what makes it all worthwhile.  🙂


Welcome to our The Mummy Food


We created this for our Halloween 2015

Here are some of the dishes that we made for this.

Our Menu

mummy meatloaf close up_small

The Mummy, Mummification Meatloaf

Imhoteps Eyes_small

Imhotep’s Eyballs

Mini-Mummy’s on the Stake

Mummy fingers_small

Imhotep’s Priests Fingers

Pastry basket_small

The Mummy’s Sarcophagus Dip with Chips

Baked Brie_small

Anck-su-namun’s Bleeding Heart with Bread

Fresh Scarabs

Mummy Skins


Blood and Sand cocktails_small

Blood and Sand Cocktails

And for Dessert

mymmy cupcakes_small

Hamunaptra Cupcakes

(with a treasure inside)



Baklava and Turkish Coffee

You can purchase some excellent Baklava at your ethnic supermarkets in your area along with some exotic coffee.

Try using a rock candy stick as a swizzle to stir your coffee.


Our Mummy Table Setting_small Our Mummy spread_small

The Mummy

mummy meatloaf and Imhotops skull_small

Notice the ‘Mummification’ Tools

The Mummy’s Head Meatloaf


4 tbsp Olive oil
3/4 Red Bell Pepper 1/2″ dice
3/4 Yellow Bell Pepper 1/2″ dice
(Save a curved section of the bell pepper to make the Mummy’s tongue)
1 Zucchini shredded or 1/2″ dice
1/2 Yellow Onion 1/2″ dice
1/2 cup Black Olives some chopped some cut into rounds
1/3 cup Sun dried tomatoes chopped
Salt and Pepper to taste
4 Garlic cloves minced
1 Egg
1 bunch of parsley chopped
1 tsp Oregano dried or fresh
1 tsp Thyme dried or fresh
3 lbs of ground Turkey
1/2 teaspoon red pepper flakes
1/2 cup or so of grated Parmesan cheese
1 1/4 cups Panko bread crumbs
Non-stick cooking spray
3/4 cup ketchup
3/4 cup Balsamic Vinegar
Aluminum Foil
1 large 9 x 12 baking pan
To start, place your shredded zucchini into a clean towel and squeeze tightly to get rid of the excess liquid.  This will help during the next step.  

Place the olive oil into a large saute pan and saute your bell peppers, zucchini, and onion, on med-low heat and cook until just soft.   Then add your minced garlic and chopped olives, and sun dried tomatoes and cook for about 5 min. longer.  Once completed, set aside to cool to room temperature. 

W chopping and sauteeing the veggies for the meatloaf_small these are going to taste so good_small

tons of herbs_small TONS of H_small

chopping the herbs_small

Chopping the Herbs

making the Mummy meatloaf_small mtmm 2_small

Grating the Cheese

mtmm 3_small mtmm 4_small

Adding the Panko Breadcrumbs

mtmm 5_small mtmm 6_small mtmm 7_small

Adding the Red Pepper Flakes, the Marsala Wine, and the Ketchup

mtmm 8_small mtmm 9_small

In a large mixing bowl, whisk your egg and then add the rest of your ingredients as pictured above.  Now, add your cooled vegetables and mix until just combined.

mtmm 10_small mtmm 11_small

mtmm 12_small mtmm 13_small mtmm 14_small

To get the shape of the Mummy’s head I formed some sheets of aluminum foil in the baking pan.  I took one sheet and rolled it to about the length of the jaw and then did the same for the other side.  This will inhibit the foil from pushing out the sides of the jaw area.  Then I took another long sheet of foil and formed it into the main part of the skull. 

shaping the aluminum foil for the mummy_small

mtmm 16_small mtmm 15_small mtmm 17_small

mtmm 18_small mtmm 19_small mtmm 20_small

You then pack the meatloaf mixture into the pan and use your thumb to create the eyes and mouth.

mtmm 21_small using a spoon for make the eyes and mouth_small


Making the Balsamic Glaze


1 cup ketchup

1/4 cup Balsamic vinegar

1/2 tsp red pepper flakes to taste

Mix all your ingredients into a bowl and taste to get your desired flavor.  The mixture should be sweet and tangy.  Brush mixture over your meatloaf without getting any in the eye sockets and mouth.

mtbg 1_small mtbg 2_small mtbg 3_small

mtbg 4_small mtbg 5_small

brushing the balsamic glaze onto the mummy_small btbgottm_small

balsamic glazed meatloaf mummy_small ready for the oven_small

mummy meatloaf right out of the oven_small

Decorate your Mummy’s face with stuffed olives and part of the curved section of a bell pepper. 

Be creative and have fun with it!

mummy meatloaf close up_small


Making The Mummy Eyeballs

Imhotep’s Eyes

tasty mummy eyeballs_small

These were made using the same balsamic glazed turkey meatloaf, as above.  Without the balsamic glaze.  Only this time, we have mummy eyeballs.

rolling out the rest into meatballs_small making mummy eyeballs_small

Inserting a green olive with a red pimento into the center of each meatball.

adding green olives for the eyes_small

black olives make black eyes_small mummys eyeballs_small

We used black olives as well.  These were whole black pearls that we already had that were whole, we just cut them in half and inserted into the meatballs.

mummy eyeballs_small

These are so good!


Anck entering the afterlife_small

Anck-su-namun’s Bleeding Heart

bleeding heart and mini mummies_small


The Ingredients for Making the Bleeding Heart


Fillo Dough Sheets

Brie Cheese

2 Tbsp Favorite Fruit Jam (I used sugar free Raspberry)

Olive Oil Cooking Spray

ingredients for making the brie heart_small

On a large baking sheet, take a single sheet of fillo dough and lay it flat giving it a quick spray of oil all over.  Do this for around 10 sheets.  This will give your cheese a nice flaky crust. 

spray layers of filo dough with olive oil_small Gordon spraying each layer of filo dough_small

now add the Brie_small

Place your jam in the center of your fillo slices and then top it with your cheese.

add your sugar free raspberry jam_small place your brie over the jam_small

Wrapping 1_small wrapping 2_small

Tightly fold your fillo dough around your cheese tucking in the edges.  Flip your package over and add another fillo sheet over the top, spray with olive oil and tuck in the sides.

wrapping 3_small wrapping 4_small wrapping 5_small

You may need to flip it over to get a tight seal with the last sheet then back over again to reveal the top.

wrapping 6_small wrapping 7_small wrapping 8_small

wrapping_small wrapping 9_small wrapping 10_small

Spray the last top sheet of fillo dough with more olive oil spray.

wrapping 13_small wrapping 14_small

wrapping 15_small

Bake your bleeding heart for about 20 to 25 min. in a 350’F oven until lightly brown. 

The baked Brie_small

Serve immediately while the cheese is still warm and melted and enjoy with your favorite crackers.



Mini-Mummy’s on the Stake

The Mini Mummys_small

These are just cocktail sausages that we wrapped crescent dough around them in long strips to represent mummy wrappings.  Then baked them in a 400F oven for about 20 minutes until golden brown.

Ancks heart and mini mummys on the stake_small

When the sausages were done I placed them onto a bamboo skewer and stood them into a cribbage board.


Imhotep’s Priests Fingers

Making The Mummy fingers_small

These are so delicious!

Meat on Meat

We just took cocktail sausages and wrapped them in proscuitto (Italian ham) and baked them in the oven on a 400F oven for about 20 minutes.  The ham starts to unravel and it resembles bandages.

mummys fingers and scarabs_small


Pastry basket_small

The Mummy’s Sarcophagus Dip with Chips

The Spinach Artichoke Dip_small

The Spinach Artichoke Dip

(This is what is going inside our ‘sarcophagus’.  It is a favorite of ours and always a hit with whomever we make it for.)  One of Gordon’s Chef teachers liked it so much he is serving it at his Sports themed restaurant.


(Turn oven on 350F)

1 Medium to Large Onion, chopped

10 – 12 Garlic Cloves, chopped

1 – 2 Packages of Frozen Spinach in the box, thawed and squeeze out all the water.

3 6 oz. Jars of Marinated Artichoke Hearts, drained and chopped

2 8 oz. Packages of Cream Cheese, softened

1 Pint Sour Cream

4-5 Cups of Shredded Sharp Cheddar Cheese

(Sometimes we also throw in other cheeses that we have in the refrigerator like Parmesan, Asiago, Gruyere, White Cheddar, etc.)

1 teaspoon Black Pepper

1 teaspoon Paprika

1/2 teaspoon Red Pepper Flakes

1 teaspoon Salt


You want to sautee your onions and garlic in a saucepan on the stove in some butter or margarine until the onions and garlic are nice and soft in a very large saucepan.  Then you want to add your spinach and artichoke, cream cheese and sour cream and about half of your sharp cheddar cheese. 

Next add your red pepper flakes, your paprika, and salt and pepper.  Blend all together and place into a baking dish.  Top off with the remainder of your cheeses and bake in the oven for about 25 – 30 minutes.  Check on it during the cooking process to make sure it’s not being overcooked.  Although we love it a little done, see photo above, it really needed to be more creamy for the pastry bowl than it was here.

Look at this cheese_small


How to Make a Sarcophagus out of Puff Pastry


5 sheet of puff pastry

1/2 cup egg wash (2 eggs and 1 Tbsp water well mixed)

2 Tbsp flour

making the mummys tomb_small more filo dough_small

Start by using a chilled baking sheet.   This will help to keep your dough chilled and easy to work with.  Flour the baking sheet to keep the dough from sticking.

Puff Pastry Sheets_small 1 creating the coffin shape_small

Find a proper mold which will give you the shape of a head.  I used a common plastic container.

Push the mold down on the dough to give you an imprint to follow.

coffin shape_small

3 remove excess pastry_small 4 making coffin_small

Cut along the imprint line a move your base to a chilled plate that was sprinkled with a bit of flour.

4 repeat process on second sheet of pastry_small

Repeat this above step twice, but this time cut out the center portion of the shape leaving an inch on the edge.

5 cutting along inside_small 6 puff pastry coffin_small 7 next step in coffin_small

8 remove middle of coffin_small 9 brush with egg_small 10 apply next ring_small

In between each layer, brush on some egg wash which sticks the dough together.  You should also keep your completed section on the plate in the refrig to keep chilled and easy to work with.

11 brush next layer with egg_small 12 keep cutting out layers of puff pastry for coffin_small 13 next step_small

14 next step_small 15 see layers on top of each other_small 16 next step_small

Lastly, place you final and fourth full layer on top of the other three, being sure to use your egg wash to stick the sections together.  Brush your top with egg wash.

17 now apply top layer of coffin_small 18 brush with egg_small

19 use cookie cutters on extra puff pastry_small

Using a skull cookie cutter cut out some shapes to accentuate and embellish your soon to be puff pastry basket.

20 apply skulls to top of coffin_small

Brush the skull cut outs with egg wash and chill in the refrig. for about 10 min.  Doing this keeps the butter in the dough chilled which when cooked, will give you a nice flaked crust.  Flip over your baking sheet, place your dough in the center and cook in a preheated 425’F oven for about 20 min. to make the dough rise, then turn down your oven to around 200’F to finish the cooking and dry out the dough.  Doing this will help the basket keep its shape.

21 bake in oven_small

Once fully cooked, set aside on a cookie rack until at room temp, then cut off your top and fill with your favorite dip!


Green Eyed-Monster

pickle tea sandwich_small

These are actually tea sandwiches that I grew up eating in the south.  I thought they would make a great Halloween looking treat, and they do.

cream cheese and zesty Italian dressing mix_small roll pickle in cream cheese on bread_small

You just take some whole wheat or white bread, or any bread that you like as long as it is a loaf bread.  Then remove the crusts.  Now spread cream cheese onto a slice of bread.  I wanted something a bit zesty, so I added some dry Good Season’s Zesty Italian salad dressing mix to my 8 ounces of room temperature cream cheese.  Next you want to add your pickle and place to the side of the slice of bread with the cream cheese, then roll it.  The cream cheese will hold the sides together.  Just make sure you pat dry your pickle before you place in on the bread.

slice for eyes_small

Then just slice with a sharp knife. 

These aren’t pictured on our The Mummy table setting because I forgot about them in the refrigerator.

But these so taste better the next day as the flavors will have had time to blend.


Our Scarab Mound

tagine peanut butter and dates_small food coloring added to frosting_small

To me the scarabs are an important part of the movie and I love it when they come up from underground creating this mound in the sand, and then they all spill over it, running down the mound and running after our adventurers in the movie. 

I searched around my house for something with a conical shape to represent the mound, all I could find was Gordon’s tagine,  I wanted the scarabs to be edible and the closest thing I could find that would resemble them were dried dates.  Then all I needed was to apply something thick, smooth and tasty to the outside of the tagine, in order for the “scarabs” to crawl on.  But it also had to resemble sand.  Hence the peanut butter.  However, I was low on peanut butter so I added some coral food coloring to an extra frosting mix and created the look that way.  But peanut butter would have been better to use than frosting.

candy cupcakes and scarabs with cups_small


mymmy cupcakes_small

Egyptian Cupcakes

cupcake ingredients_small

My very simple ingredients.  Sugar free devil’s food cake mix, sugar free vanilla frosting and some coral sandy food coloring to resemble dessert sand.

frosting_small graham cracker crumbs for sand_small

Make the cupcakes following the package instructions and then ice them with the frosting.  Next I crushed some graham crackers into crumbs to resemble sand and then sprinkled on top of each cupcake. 

Oh, I did bake a few cherries into each cupcake so that a “treasure” would be discovered when you bit into them.  Kind of like an archaeological find.

top with ghram cracker crumbs_small

cupcake close up_small

I found the cupcake toppers online.  They were just Egyptian toys that I washed first before placing them into the cupcakes.  I also added some Egyptian looking jewelry to a few of them to symbolize the ‘Wealth of Egypt’.


Gordon and Rick with blood and sand cocktail_small

Blood and Sand Cocktail

making a simple syrup_small heat on stove top_small

There is a story behind this drink.  In the movie, The Mummy, Brendan Frasier tells Evy that all she will find in Hamunaptra is “Blood and Sand”, I knew then THAT is the name of our drink!  Next, we both set about creating this drink.  We knew the drink had to be a red color, so I set about looking up cocktails online that were red.  I did find a screwdriver with blood oranges that would have been great, but blood oranges weren’t in season, so we improvised and bought ruby red grapefruit juice instead.  We believe the drink is wonderful and we think you will too!


First, make your simple syrup by combining equal parts of sugar and water into a small sauce pan.  Use about 1/2 cup of each ingredient should be plenty.  You can use a touch of Agave syrup to give it extra flavor.  Heat the ingredients until the sugar dissolves and the mixture becomes syrupy.  Cool this mixture to at least room temperature. 

graham cracker crumbs for sand_small

Dip your preferred drinking glass into the simple syrup then dip into some crushed graham crackers to make the sand portion of the drink.  To make this drink, use 2 cups ruby red grapefruit juice, 1 1/2 cups Vodka, 1/4 cup Aperol (an Italian orange aperitif) and 4 ice cubes, placing all ingredients into a large shaker.   Shake until the shaker is very cold and hard to hold then pour into your previously prepared glasses. 

blood and sand with saffron rock candy_small

We did add some saffron infused rock candy as a garnish to the drink.



Old Mummy poster_small

The Mummy, Starring Boris Karloff

The Mummy Museum_small

tm museum_small tm museum 2_small

The Mummy Ride at Universal Studios Orlando

The Mummy Ride Universal Studios_small


To View our The Mummy Halloween Click Here:

The Mummy Halloween



and the

The Chicken From the Black Lagoon Casserole

Chicken from the black lagoon casserole_small

This is a recipe that I found in an old Taste of Home Halloween recipe booklet.

creature casserole the swamp monster_small

We created this for our Creature From the Black Lagoon section.  It was truly excellent!  Very crunchy!

Gordon added some celery for seaweed and we included lots of sliced black olives for eyes.

The Recipe:

10 cups diced cooked chicken

10 cups chopped celery

2 cups slivered almonds

2 bunches green onions with tops, sliced

2 cans (4 ounces each) chopped green chillies

2 cans (2 1/4 ounces each) sliced ripe olives, drained

5 cups (20 ounces) shredded cheddar cheese, divided

2 cups mayonnaise

2 cups (16 ounces) sour cream

5 cups crushed potato chips

In a very large bowl, combine the first six ingredients; add 2 cups cheese.  In a small bowl, combine mayonnaise and sour cream’ add to chicken mixture and toss to coat.

Transfer to two greased 3 qt. baking dishes.  Sprinkle with the chips and remaining cheese.  Bake, uncovered, at 350F for 20-25 minutes or until heated through.


The CFTBL serving food_small

The Creature From the Black Lagoon

2 TCFTBL_small

1 monster_small 1 The CFTBL_small

The Creature From the Black Lagoon section of Monsters Cafe

creature food_small pinkys up_small

Creature Food

Gordon enjoying his lunch.

(Pinky’s UP!)

Creature Lunch_small

creature pasta salad_small Creature Picnic Lunch 2_small creature picnic_small

See Our Menu Below



Filmed in Silver Springs, Florida


the Rita 2_small The Rita for Real_small

The Rita from the movie, The Creature From the Black Lagoon

Julie was lovely_small Back in the rita from the swamp_small

Julie Adam’s was quite lovely as Kay.

Julie Adams and the creature_small creature underwater_small

Julie Adams was a very good swimmer and very athletic for her time.  I really do admire that.

I also can’t believe that the “creature” would breathe through a tube for hours underwater.  Most of the time holding his breath. 

I mean, WOW!!

the lovely Julie Adams_small

Oh, and did Julie Adams invent halter tops?  She sure did rock them!

Creature on the boat_small creature net_small

The creature climbing onto the boat.

Creature climbing onto boat


Julie taking photos_small

Gordon and I spent the day kayaking with alligators and other wildlife.

It was magnificent!!

Gordon at Silver Springs_small

Alligator’s, Snakes, Turtles, etc….

Julies alligator photo_small

I do love the turtles_small

background option 7_small

Some of the many creatures that you find in Silver Springs.


Julies alligator photo_small Julies alligator close up_small

I am very proud of these photos that I took.

It’s wonderful seeing these mini-dinosaurs in their natural habitat.

and this one_small alligator at SS_small

Treat them with the greatest of respect.

this one too_small alligator slider_small

venturing out into the springs_small


Our Park MENU

colliding_small here we go_small

Green, Green, and Green

Our Kayak Lunch

Swamp Mix

(To Snack On)

got the swamp minx_small

swamp mix close up_small

Chicken From The Black Lagoon Salad

I added the green food coloring to my chicken salad_small

on Pumpernickel or Deli Swirl Rye Bread

a beautiful bed of greens_small

With Some Greens

Gordon’s Creature Pasta Salad

delicious creature pasta salad_small

Swamp Fruit

Our Green Fruit Salad_small

I hate to say it but by the time Gordon started making this I was headed to BED!  We had to get up early and I needed my rest so Gordon made the “Swamp Fruit” without my photographing it. 

But it was DELICIOUS!!

Our Green Fruit Salad for lunch_small


Swamp Water

creature food_small pinkys up_small


This Ended up Being the Best Lunch

It was light, it was delicious, and it was easy.

It was a bit tricky to eat in a kayak though.  🙂

deciding where to eat_small

Maybe we should have made the sandwiches ahead of time.  🙂

Our Black Lagoon chicken salad_small


Recipes For Our ‘Creature From the Black Lagoon’ Day

Some of these recipes are very simple and we just made them look differently than they normally would in order to fit the theme.

These foods were more about creativity and not originality. 

Although Gordon did create the delicious ‘Creatures Pasta Salad’, and the ‘Swamp Fruit’ himself.

SS landing 1_small SS landing 2_small

Silver Springs Landing

look out for those gators_small

Find the Alligator! 

I think a turtle just ducked underneath the water_small

I think a turtle just ducked underneath the water.

At least I HOPE SO!


Swamp Mix

(This was my idea.)

swamp mix when finished_small

(A.K.A. Chex Party Mix)

I have to say that Chex Party Mix is probably my most favorite thing to snack on.  I also prefer to carry it with me whenever we do any sort of all day activity as it is very buttery, tangy, tasty, salty and crunchy.  Everything I love in a snack, that will keep me satisfied all day.

Chex party mix with a monster style_small

Chex Party Mix Ingredients

(Although I did end up omitting the Goldfish Crackers and the Cheez It’s.)

two different pans for this_small

I used two different pans because I wanted to make the traditional Chex Party Mix, except with an interesting twist.

traditional coating_small minus the green rice chex_small

I know that most people are familiar with the recipe but for those that aren’t, you melt about a stick of butter/margarine in a pan in the oven until melted.  Then you add your Worcestershire Sauce, I always add more than it says to because I love it so much.  Then I sprinkle in some Season All, seasoning salt.  Next, just dump into this delicious mixture a series of cereals, peanuts, pretzels, whatever you like.

Stir everything together making sure that everything is coated well, then just place in a 250F oven for about an hour.  But you do want to take it out of the oven every 15 minutes and give it a good stir so that the cereal doesn’t stick to the bottom of the pan and burn.

set aside to cool_small Chex mix from oven_small

When Done Remove From Oven and Set Aside to Cool

In the batch above I withheld the Rice Chex.

I wanted to cook the Rice Chex separately.

cook rice chex seperately_small cooking the Rice Chex seperately_small

This is where the creativity comes into play.

I melted the butter in the pan in the oven, added the usual Worcestershire Sauce and seasoning salt, and then I added something special.

adding food coloring to the butter Worchestershire and season salt_small

Green Food Coloring!

coat and then cook_small close up green_small

Bake this batch the same as the other batch, then let cool.

swamp mix close up_small

Combine Both Batches

place into plastic bags_small


Place into plastic food bags and try adding a sticker. 

Childish perhaps?  Or maybe just FUN!


Swamp Water

Perfect Drink for the Occasion

Although we made sure that we had plenty of water and other sports related drinks that replenish what your body looses when your outdoors for the day, we wanted something very appropriate to drink with our canoe lunch.

remove the labels_small

Try removing the labels to show the lovely green color to these fruit and veggies drinks and you have a very nice drink for your adventure.  Be sure to add a green straw.


Black Lagoon Chicken Salad Sandwiches

This was also my idea and again, the only difference was that I added green food coloring to my chicken salad recipe.

boiling a chicken on the stove top_small

boil the chicken_small boiling the chicken 2_small

Boiling the Chicken in a Pot on the Stove Top

I bring the water to boil and simmer away, turning the chicken over a few times during cooking, until the meat is falling off the bone.  Cooking time is about 45 minutes or so on a medium-high heat.

Only then is it done.

chicken boiling_small boil the chicken until the meat is falling off the bone_small

I love how it smells and just warms up the kitchen.

remove the chicken_small

When it’s done then remove the chicken from the pot and set aside into a colander that is sitting in a bowl. 

This allows the liquid to drain and the chicken to cool.

Monk to my left_small chiken in the middle_small Sugar to my right_small

Monk to my left, Sugar to my right, and me and chicken in the middle.

Never fails, they do love chicken!

I love my chicken salad recipe because I do use an entire chicken.  I think a combination of the white and dark meat is the best. 

It is some work though because I do have to pick it apart after it is cooked, removing the bones, cartilage, fat and skin.

Next I place all the meat onto a cutting board and chop into small bite sized pieces.

freeze the broth_small

Don’t Discard the Broth

Let cool and then strain, then place into a freezer safe bowl and you have enough broth for all that Thanksgiving and Christmas cooking.


Making My Black Lagoon Chicken Salad

 Julies chicken salad sandwich ingredients for BLCS_small

I have featured my chicken salad before on our website.

I cannot even begin to give you a recipe as I don’t really measure anything.  I go by sight and taste.  It also depends on how large the chicken is that I have cooked to determine accurate measurements of the other ingredients.

chopped chicken and onions and celery_small hard boiling two eggs on the stove top_small

In the bowl at left are my chopped cooked chicken, some chopped onions, and some chopped celery.

The photo at right is of my hard boiled eggs that I add to the chicken salad.  I always add 2.

I then just add mayonnaise to coat the chicken, then some yellow mustard for taste, some freshly ground black pepper, about 7 – 10 dashes of Tabasco Sauce, some pickle relish, my hard boiled eggs chopped, and a few teaspoons of some really sweet pickle juice for taste.

I added the green food coloring to my chicken salad_small

When you have combined all of your ingredients then add the


a beautiful bed of greens_small

A beautiful Bed of Greens and some Pumpernickel Rye Bread is Perfect for the Green Chicken Salad


Gordon’s Creature Pasta Salad

Gordons Creature Pasta Salad ingredients_small

My inspiration was the bug pasts, then I wanted everything to be green and still taste good.  It turned out to be mainly Italian items and tasted great!

The Ingredients:

1 package Bug Pasta

1 package Spinach Fettuccine Pasta

1 chopped Poblano Pepper

1 chopped in rings Banana Pepper

1/2 can Green Olives

1 jar grilled Artichoke Hearts chopped

1 jar marinated Artichoke Hearts chopped

2 Tbsp Pesto

3 Tbsp Extra Virgin Olive Oil

2 Tbsp Balsamic Vinegar

1/2 cup Parmesan, Romano and Asiago Cheese mixed

zest of 1 Lemon

juice of 1 Lemon

2 Tbsp chopped Chives

2 Tbsp chopped Basil

Pepper to taste

You will notice I didn’t add any extra salt as the cheeses and pesto added plenty.

Crazy Bugs pasta shapes_small Spinach Fettucine_small

Bug Shaped Pasta and Spinach Fettuccine

The Bug Pasta Shapes were my idea and everything else revolved around them.

The Crazy Bugs are Macaroni and Cheese, but we only wanted them for the bug shaped pasta, we didn’t use the cheese.

Fresh herbs and Pablano and Banana Peppers_small

 Fresh Herbs from our Garden and Poblano and Banana Peppers

Gordon hollowed out the peppers_small slicing one into strips_small

Gordon hollowed out the banana pepper but cutting off the top and removing the insides.  This will allow him to cut the pepper into ovals.

Originally, Gordon wanted the Poblano pepper cut into strips, but realized small chunks would work better in this.

slicing the other into rings_small

Banana Pepper Rings

Gordon sliced the poblamo peppers into small chunks_small

Chopped Poblano Peppers

boil the pasta from the Crazy Bugs Mac and Cheese_small boil seperately the spinach fettucine_small

Boiling Both Our Pastas on the Stove Top

Our Crazy Bugs in one, Our Spinach Fettuccine in Another

boiling the pastas on the stove top_small

While the pastas are cooking, Gordon is combining our peppers into a bowl.

place your peppers into a bowl_small


jarred pesto_small jarred pesto 2_small

Gordon Adding the Pesto

jarred pesto 3_small jarred pesto stirring_small

Stir Around

meanwhile the pastas are ready_small

Time to Drain the Pasta into Colanders

drain into a colander_small now dump in the bugs pasta_small

Let Drain

spinach fettucine in the colander_small let drain_small

Stir Together

stir together to mix_small

now add your pastas_small combining all the ingredients together by stirring_small

Now Add Both Your Pastas to the Peppers and Pesto

drain your olives_small now add the olives to the pastas_small

Drain a can of olives, then add to the pasta mixture

We wanted the olives whole instead of chopped, we thought in a way they looked like eyes.

grilled artichoke hearts drained_small now chop the artichoke hearts into bite sized chunks_small

Gordon drained a jar of grilled artichoke hearts, and a jar of marinated artichoke hearts.

add chopped artichoke to pastas_small

Chopped them up into bite sized pieces, then added them to the pastas.

Gordon adding some olive oil to the pastas_small adding some balsamic vinegar to the pastas_small

Here Gordon is adding some olive oil and some balsamic vinegar.

grate some fresh lemon into the bowl_small also the juice of half a lemon_small

Grate in some lemon zest and the juice of a whole lemon.

now some freshly ground pepper to the pastas_small

Grating in some freshly ground black pepper

a sprinkling of Parmesan Romano and Asiago cheeses_small

This is a sprinkling of Parmesan, Romano, and Asiago Cheeses.

next come the herbs_small adding more herbs_small

Now Come the Herbs

chopping the basil for the pastas_small adding the chopped basils to the pastas_small

Chopping Green and Purple Basil from our Garden

chop the chives very small_small adding the chives to our pastas_small

Chopping the Chives and Adding to Our Pastas

kind of looks like seaweed_small

Kohlrabi Lettuce

This will make a great bed for this pasta salad.

delicious creature pasta salad_small

Delicious Creature Pasta Salad


To View our Silver Springs, Florida and The Creature From the Black Lagoon blog post:

Click Here:

Silver Springs Florida and the Creature from the Black Lagoon