Southern Lady Celebrate Halloween 2013

Halloween has always been an exciting holiday in my family. As the big night approached, planning costumes and trickor- treat routes kept my house buzzing with anticipation. Having twin boys made picking out the costumes twice the fun. Whether they chose to play offeach other or go their own way, seeing them dressed up brought a smile to my face. Now that they are grown, I get to enjoy celebrating the holiday with my precious grandchildren. Last year Hays was a cowboy, and Amelia was a cowgirl—they were just adorable. Dressing up isn’t just for the kids—our office loves to embrace the season, too. Each year, employees team up to plan costumes for our contest. The outfits get better and better, and I can’t wait to see what they do next!…

BRIAN HART HOFFMAN Chief Creative Officer My favorite Halloween memory is of my mom, Phyllis, making "Doublemint Gum" costumes for my twin brother, Eric, and me. We won the costume contest at the Fall Festival that year. ALYCE HEAD Editor My greatest Halloween memories are of the handmade costumes my mother made for us. Because there were eight children, there were many outfits to share—from a spotted hound dog, to clowns, to a “pretty little Dutch girl.” MILES WALLS Art Director Every year, my friends and I attend the Alabama Theatre’s Rocky Horror Picture Show Masquerade Ball. The past two years, I've placed first in the costume contest—an immense honor, given all the brilliant costumes and die-hard Halloween fans there. SIDNEY BRAGIEL Stylist My favorite memory from Halloween would have to be when I met my husband…

HORNED DEVILS Makes 12 drinks 1 (64-ounce) bottle tomato–vegetable juice cocktail ½ cup fresh lemon juice ¼ cup Worcestershire sauce 2 tablespoons hot sauce 2 teaspoons celery salt 3 cups black vodka*, divided Garnish: Serrano chile peppers In a 2-quart pitcher, combine tomato–vegetable juice cocktail, lemon juice, Worcestershire sauce, hot sauce, and celery salt. Fill a cocktail shaker halfway with ice. Add . cup tomato juice mixture. Shake vigorously for 5 to 10 seconds. Strain into a cocktail glass. Pour . cup vodka over the back of a spoon so that vodka runs down side of glass and floats on top of tomato juice mixture. Repeat procedure for each serving. Garnish rim of glass with chile peppers, if desired. *We tested with Blavond Black vodka. JACK-O’-LANTERN Makes 1 drink 1 teaspoon lime juice Green sanding sugar 4 ounces fresh orange juice 2 ounces carbonated…

BLACKBERRY CHOCOLATE CUPCAKES WITH BLACKBERRY BUTTERCREAM FROSTING Makes 2 dozen 1 (16.5-ounce) package devil’s food cake mix 1 cup water ½ cup seedless blackberry preserves ⅓ cup vegetable oil 3 large eggs Blackberry Buttercream Frosting (recipe follows) Garnish: fresh blackberries and sea salt Preheat oven to 350°. Line 2 (12-cup) muffin pans with cupcake liners. In a medium bowl, combine cake mix, water, blackberry preserves, oil, and eggs. Beat at medium speed with an electric mixer until combined. Increase mixer speed to high, and beat for 2 minutes. Divide batter evenly among wells of prepared pans. Bake for 18 to 20 minutes, or until a wooden pick inserted near the centers comes out clean. Remove from oven, and let cool on wire rack for 10 minutes; remove from pan to cool completely. Frost cupcakes with Blackberry Buttercream Frosting. Garnish with…

SHRUNKEN-HEAD SLIDERS Makes 16 sliders 2 pounds ground beef 1 shallot, minced 1 tablespoon garlic salt 1 tablespoon Worcestershire sauce 1 teaspoon onion powder 1 teaspoon dried Italian seasoning 1 teaspoon freshly ground black pepper 8 slider buns, split and toasted 2 cups marinara sauce, warmed 16 fresh basil leaves In a large bowl, combine beef, shallot, garlic salt, Worcestershire, onion powder, Italian seasoning, and pepper. Shape into 16 (2-ounce) balls. Heat a large skillet over medium heat. Add meatballs, in batches if necessary, and cook for 12 minutes, or until cooked through. Spread 2 tablespoons marinara sauce onto cut sides of each bun. Top with 1 meatball and 1 basil leaf. Insert a 4-inch wooden skewer through leaf and meatball, and serve warm. FRANKEN-SPINE Makes 10 to 12 servings 1 cup refried black beans ¼ cup minced onion ¼ cup canola oil ½ teaspoon garlic salt 6 (10-inch)…

Jump-start the countdown to Halloween by hosting a pumpkin-carving party that adults and kids alike will enjoy. Everyone is sure to get excited after spending a crisp fall afternoon preparing for the big night with family and friends. As people design their masterpieces, some silly and some scary, laughter and merriment will fill the air. Weather permitting, set up the party outside to allow easy cleanup. Instruct guests to bring their own pumpkins, or have enough on hand for each family. Keep the décor simple with mums, gourds, and pumpkins. Set up hay bales, blankets, and pillows for a comfortable sitting area. For the perfect ambient light to carry the party into the evening, craft clever garlands of mini lanterns, using spray-painted Solo cups and strands of clear-glass holiday lights (see…