Halloween 2014 Trend Roundup


It’s here again and even though Halloween is an old (I mean really old) holiday, the stylistas are giving fresh advice for 2014. 

Thank you to my BFF’s S-I-Ls Rhonda and Sandy, owners of the L.A. costume shop that is popular with film studios,  
for this costume outlook:

For girls: Frozen princesses
For boys: Teenage Mutant Ninja Turtles
For everyone:  Minions
For men: pirates
For women: scary, violent (zombies – ewwww)
My favorite: superheroes
Come on people, pirates and zombies have been making headlines for what, a dozen or so years? Let’s think of something new for 2015. 

The trends for decor:
monochromatic: black, white, silver and gray
matte surfaces

If you must have color (I must), add:
citron green and purple to your orange melange 
or autumn hues of red, gold, brown, yellow

Cool themes:
Edgar Allen Poe (always)
Steampunk with gears, watches, spectacles
Dia de Los Muertos sugar skulls
bats, spiders, pumpkins and cats

Something different:
Medieval castle (Macbeth) with heraldry, stone, urns, 
plaid and tapestries instead of a torture chamber

You can still serve glow-in-the-dark punch

Glowing Quaff
Activate two or three green glow sticks and place in a tarnished silver punchbowl or cauldron. Line punchbowl with a clear plastic bowl. Pour in Glowing Green Punch, add dry ice for a bubbly, steaming effect.
Glowing Green Punch
            Pour into punchbowl equal amounts of
white grape juice
ginger ale
drops of green food coloring

Here is another delicious recipe that we enjoy in the fall. 
Bon appetit!

Baked Spicy Cheese Fondue with Crudités and Croutons

Bread bowl prep

             Preheat oven to 350°. Cut the top off of a

24 oz. round loaf of unsliced sourdough bread

            Reserve top. Hollow out the inside with a small knife,          leaving a 3/4″ shell. Cut remaining bread into 1 1/2″ cubes. Toast as directed below. 


            Combine with mixer

3 C sharp cheddar cheese, grated (12 oz.)
12 oz. Neufchatel cheese (light cream cheese), softened
1 C sour cream
1 C green onions, chopped
2 (7 oz.) cans green chiles, diced
1/2 tsp. salt
            Spoon into bread, replace lid. Wrap tightly with several layers of heavy-duty foil and place on a baking sheet. Bake for one hour at at 350°, or until cheese is melted. During the last half  hour of cooking; toast bread cubes. Remove bread from foil and place on a  kale-lined serving tray.  Encircle with vegetables and toasted croutons.
            Cut into bite-sized portions
Broccoli, red, yellow and green pepper strips, zucchini, celery, cauliflower, green cauliflower, carrots
Toasted Croutons
         Place in separate baking pans
1 16 oz. baguette sourdough bread, cut into 1/2 ” slices
bread removed from bread bowl
            stir together and toss with bread
1/2 C butter, melted
1/4 C vegetable oil
            Place in oven during the last half hour the fondue bakes. 
Remove when the bread is crisp but not  hard. 

Don’t forget to pick up your copy of 
A Harvest and Halloween Handbook

And please join host Kim Power Stilson and me for a Halloween chat on BYU SiriusXM Radio 143 on 
Wednesday October 29th at 3:00 p.m. Eastern.

See you then! 


Hey Deseret News.com  –
Thanks for posting the fondue and 
“what was under that rock ?” trifle on your website !