Friday, October 15, 2021

Thursday, October 14, 2021

Thirsty Thursday {Countdown to Halloween Day 14}


So, why is it called a Corpse Reviver? The Corpse Reviver is a family of cocktails with a humorous name: indicating the strength of the drink was enough to bring a body back from the grave. The most famous Corpse Reviver that’s still popular today is Corpse Reviver No 2. This drink was printed in the renowned Savoy Cocktail book from 1930. It’s a classic gin sour cocktail, a mixed drink made with liquor, citrus, and sweetener. In fact, the drink is very similar to the makeup of a Margarita or Sidecar 

This cocktail is on the list of International Bartender Association’s IBA official cocktails, meaning that it has an “official” definition. The ingredients in a Corpse Reviver No 2 cocktail are:

  • Gin
  • Lemon juice
  • Cointreau
  • Dry vermouth or Lillet Blanc
  • Absinthe

Wednesday, October 13, 2021

Tuesday, October 12, 2021

Terrifyingly Tasty Tuesday! {Countdown to Halloween Day 12}



for 12 servings

3 lb ground beef

1 tablespoon salt

1 teaspoon pepper

2 tablespoons garlic powder

1 teaspoon dry mustard powder

½ teaspoon cayenne

1 large white onion, minced, 10 small slivers reserved

1 medium onion, halved

4 large eggs, beaten

2 cups panko breadcrumbs

½ cup milk

½ cup fresh parsley

2 tablespoons worcestershire sauce

½ cup ketchup

Nutrition Info

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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a large bowl, combine the beef, salt, pepper, garlic powder, mustard powder, cayenne, minced onion, eggs, bread crumbs, milk, parsley, and Worcestershire sauce. Mix well until evenly combined.

Split the meat mixture in half and place on the baking sheet. Shape each half into a “foot.”

Press up to form an ankle and hollow out the top to make room for “ankle bones.” Add the halved onion, cut side up, to each divot. Cut 5 toes on each foot and add the reserved slivers of onion to make “toenails.”

Brush around the ankles with ketchup to look like “blood.”

Bake for 1 hour, until the meat is cooked through.

Serve warm.