We love celebrating Halloween here at Copper Canyon Grill and Stanford Grill! Seeing everyone all dressed up as their favorite character puts a smile on our faces. We don’t like, however, all of the unhealthy Trick-or-Treaters’ candy that comes with the season. With it being the night before Halloween, we have assembled a quick list of three simple Halloween party substitutes for kids!
Creepy-Crawly Caterpillars (pictured above): Thread green grapes onto a long wooden skewer until it’s completely covered. Add mini chocolate chips to each grape on the very end for eyes (use a little frosting or cream cheese for glue).
Spider Sandwiches: Use a biscuit cutter to cut bread into 4 inch rounds. Spread with the usual favorite fillings like PB&J. Add four pretzel sticks to each side for legs, then put the sandwich top on. Use peanut butter for glue as you add two raisins for eyes.
Pumpkin Pudding Cups: Cut the tops off tangerines and hollow them out. Fill with pudding and use a permanent marker to make a goofy jack-o’-lantern grin on each one.
These 3 quick-and-easy Halloween snacking alternatives are sure to bring tons of fun to a party, classroom or family table in just minutes. Have a happy, healthy, and safe Halloween from everyone here at Copper Canyon and Stanford Grill!
Here at Copper Canyon Grill and Stanford Grill we love celebrating all sorts of special holidays, and who could blame us for celebrating something as delicious as pumpkin cheesecake! That’s right, today is National Pumpkin Cheesecake Day – because adding pumpkin to America’s favorite dessert absolutely warrants a special holiday of its own.
While pumpkin cheesecake can be enjoyed at any time of the year, it is especially great during the fall season when you’re trying to come up with anything other than pumpkin pie in order to impress your guests. Now you can enjoy this fall craveable with this quick and easy recipe we have provided for you!
2 (8 ounce) packagescream cheese, softened
1/2 cupwhite sugar
1/2 teaspoonvanilla extract
1 (9 inch)prepared graham cracker crust
1/2 cuppumpkin puree
1/2 teaspoonground cinnamon
1 pinchground cloves
1 pinchground nutmeg
1/2 cupfrozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
The holidays are coming! If you haven’t already, now is the time to start making your holiday party plans and what better place to host your holiday party than at Copper Canyon Grill or Stanford Grill.
Book your private or group event with Copper Canyon Grill this season. Email firstname.lastname@example.org for inquiries and reservations. View our private dining guides here: http://goo.gl/qb06Kc
Book your private or group event with Stanford Grill this season. Email email@example.com for inquiries and reservations.