She spends all day running four Kansas City haunted houses — making sure the ghouls are grotesque enough, the props are bloody enough and visitors will be sufficiently frightened.

But all Sherri Petz really wants is a great home-cooked meal. And she knows just what she wants.

Soups, stroganoffs and stews are on the menu this time of year and Sherri’s meals always get rave reviews.

Want to try a Spooky Stroganoff? Click here for Sherri’s recipe and other ghoulishly delicious dishes from her haunted kitchen. And try using this beef next time – it’s to die for!

No snakes or eyeballs necessary. Unless you really want to add them, that is.

Have a wonderful, safe and appetite-satisfying Halloween!

Photo courtesy of KansasCity.com.

What, you say? Grape?

Yes. Grape. It’s something I’ve never thought of before.

Good thing there are chefs out there who are always thinking!

Here, Chef Evan Branning goes over this recipe detail by detail, tip by tip for us. Thank goodness, because I need specific directions.

He even tells us exactly how to season before the marinade to get the most flavorful steaks possible. So go here now for the full recipe and instructions.

Happy cooking!

Photo courtesy of ChefALaPorte.com.

I’m always looking for delicious sides to serve with my steaks. And what’s better than a gorgeous baked potato like they serve in fancy steakhouses?

Isn’t it beautiful? It looks like it’s smiling at us.

This is a bit more advanced than the potatoes I usually make, so I’m excited to try something new.

This recipe claims to create a “fluffy, soft center and a crisp, well-seasoned skin.”  Totally yummy.

Check it out here! And send me photos when you try it out!

Photo courtesy of ChaosInTheKitchen.com.