For this first dish, Shaggy and Scooby get a job at Customs, so they can have access to all the contraband. Their office is filled with different meat, cheese, bread, and fruits. The first thing that came to my mind was a charcuterie board.

Gorgonzola cheese is specifically mentioned, so you could use that for the charcuterie, but I’m not the biggest fan, so I used herb goat cheese instead. I stacked salami and cheese on top of the cracker. To bring in the fruit element, I chose caramelized bananas because that was the most common fruit I saw in their office.

To caramelize the bananas, add some cooking spray or oil to a nonstick pan, and cook the slices of bananas for a few minutes on each side.

To decorate the charcuterie board, I labeled it as “Contraband”, and I also labeled a little cheese wheel as evidence.

Now you absolutely can just serve Scooby Snack cookies and call it a day. But if you want to complicate your life like I did, this is how I made banana bread pudding cups. It’s very extra for an already stuffed menu, but I wanted to lean into the Southern food theme, and what’s better than some homemade banana pudding?

Banana Bread Pudding Recipe

Ingredients:

2 boxes of 5.1 oz vanilla pudding

2 cups of milk

8 oz of cream cheese (room temp)

14 oz can of sweetened condensed milk

a dash of vanilla extract

8 oz of Cool Whip

Caramel sauce

Mini Nila Wafers (optional)

Bananas

Scooby Snack cookies

Instructions:

1. Add the vanilla pudding and milk to a bowl and mix well. Once smooth, refrigerate for 30 minutes so the pudding can set.
2. While the pudding is setting, add the cream cheese, sweetened condensed milk, and vanilla extract to a bowl and mix well with an electric mixer.
3. Then fold in the Cool Whip little by little until fully combined.
4. Fold this mixture into the fully set vanilla pudding.
5. Now it’s time to layer in this order:
   • Nila wafers (or you can use the Scooby Snacks
   • Pudding
   • Bananas
   • Caramel sauce
   • Nila wafers (or you can use the Scooby Snacks)
6. Finish the layers by leveling out a layer of puddin gon top and then a Scooby Snack cookie.

Beignet Recipe

Ingredients:

1/2 cup of milk

3/4 cup of warm water

2 and 1/4 teaspoons of instant yeast

1 egg

A dash of vanilla extract

3 tablespoons of melted butter

1/3 cup of sugar

3 cups of flour

Powdered sugar for finishing touches

Instructions:

1. Start by adding the milk to the warm water. Add the instant yeast to the liquid. Give it a mix and cover with a damp towel or cloth for 10 minutes.
2. After 10 minutes, add the mixture to a bowl. Then add the egg, vanilla extract, butter, sugar, and flour.
3. Mix everything together, and when it becomes too tough, start kneading it with your hand while still in the bowl. Shape the dough into a ball in the bowl and cover it with a damp towel or cloth. Let it sit on your counter for 2 hours. The dough will double in size.
4. Once the dough rises, flour your counter, place the dough on top, and flour the top of the dough as well.
5. Roll out the dough and cut it into squares. The dough will puff up when fried, so make sure the squares are not that big.
6. Add about an inch of frying oil to a pot and heat it to medium-high heat.
7. Place your dough in the hot oil, making sure not to overcrowd them. Fry them for a few minutes until the bottom becomes golden brown. Then flip them and repeat.
8. Remove the beignets from the oil and cover with a generous amount of powdered sugar.

Gumbo Recipe

Ingredients:

Tony’s Original Creole Seasoning

Garlic Powder

Salt

Pepper

2 lbs of chicken thighs (diced two inches)

1 package of andouille sausage (Sliced)

1/2 cup of bacon grease

1/2 cup of flour

1 green bell pepper (chopped)

1 onion (chopped)

3 celery stalks (chopped)

1 tablespoon of minced garlic

4 cups of chicken stock

Rice and green onions for serving

Instructions:

1. Start by cleaning and dicing the chicken thighs into thick 2 inch peices. Season with Tony’s, garlic powder, salt, and pepper. I don’t measure this part. Just add enough to coat all the chicken. Give the chicken a good mix and set aside.
2. In a large pot, add some oil and cook your sliced sausage until they have a nice sear to them. Remove from the pot.
3. Add your chicken and cook that until they have a nice sear as well. They do not need to be fully cooked. Remove the chicken and set aside with the sausage.
4. Now it’s time for the roux. Roux isn’t hard to make; it just takes time. Gumbo roux specifically needs to be a deep chocolate brown, so it takes about 40 minutes to an hour of babysitting the roux. To make the roux, I prefer using bacon grease, but you can use butter or oil. Add your bacon grease to your pot on medium heat. Not hotter, because we don’t want the roux to burn. Once the grease has melted, slowly add in your flour a little at a time. Try breaking up some of the clumps. Stir continuously, and it’ll eventually smooth out. Keep stirring for 40 minutes to an hour until the roux is a deep chocolate brown.
5. When your roux is ready, add the Holy Trinity (green peppers, onions, and celery). Also add in the minced garlic. Stir for a few minutes.
6. Next, add in your chicken stock, chicken, and sausage, and season with a bit more Tony’s. Give everything a mix and make sure everything is submerged in the stock. Cover the pot with the lid.(If you want a thicker gumbo, only add in 3 cups of stock)
7. Simmer the Gumbo for 3-4 hours. Stir about every 20 minutes. Simmering this long really develops the flavor.
8. Taste the finished gumbo and season to taste. Serve over rice and top with green onions.

You can absolutely buy premade lemonade for this movie night, but if you’d like to make it, it’s super easy and tastes amazing!

Homemade Lemonade Recipe

Ingredients:

1 cup of sugar

1 cup of water (for simple syrup)

2 cups of lemon juice (freshly squeezed is best)

3 cups of water

Sliced lemon for garnish

Instructions:

1. Start by making the simple syrup. Add sugar and one cup of water to a pot and heat over medium heat. Stir until the sugar is completely dissolved and set aside to cool.
2. To a large pitcher, add the lemon juice, 3 cups of water, and cooled simple syrup. Shake well and store in your refrigerator.
3. Serve over ice with a lemon slice garnish.

Now, I know a lot of people are going to be upset I didn’t do the famous Po’boy scene. I actually planned on doing both sandwiches, but the Po’boy is three feet tall and have you seen the price of meat lately!?

I decided to go with the easier-to-eat and more classic option of the long sub instead. If you want to make the po’boy though, you can use the same ingredients I’m using now and just add extra to make the sandwhich extra stacked.

This is the order I made the sandwhich:

1. Slice the bread in half and add mayo and mustard to both sides.
2. Add ham, turkey, American cheese, salami, bacon, and provolone cheese.
3. Then add pickles, roasted red peppers from a jar, tomatoes, and red onions.
4. Sprinkle some all-purpose seasoning on top of the veggies, and Frank’s RedHot. Add lettuce on top and close the sandwich.

Creole Potato Salad Recipe

Ingredients:

3 Russet Potatoes

3 eggs

1/2 cup of onions (chopped)

1/2 cup of green bell pepper (chopped)

1/2 cup of celery (chopped)

1/2 cup of green onions (chopped)

Salt

Pepper

Garlic Powder

Tony’s Original Creole Seasoning

Cayenne Pepper (just a dash)

1/4 cup of sweet relish

2 tablespoons of mustard

1 cup of mayo

Instructions:

1. Start by bringing a pot of water to a boil and adding the potatoes and eggs to the pot. Cook until the potatoes are tender and remove from the pot and let cool.
2. When the potatoes are cooled slightly but still warm, peel them and the eggs. Chop the eggs and potatoes and add them to a large bowl.
3. Add the onion, green peppers, celery, green onions, salt, pepper, Tony’s, Garlic powder, and cayenne pepper to the bowl and mix everything together. I didn’t measure the seasoning. Just add enough to coat the potatoes evenly.
4. Then add the relish, mustard, and mayo and mix well again.
5. Transfer the potato salad to your serving bowl and sprinkle Tony’s on top.

Midori Limeade Recipe

Ingredients:

1 oz Midori

2 oz Vodka

Sparkling Limeade

Instructions:

1. To a glass with ice, add the Midori, and vodka and top the rest of the glass with sparkling limeade.
2. Add these light coasters to make the drink glow green
3. Add these Skeleton arm stirrers for the final spooky touch.

Now I did cheat a bit with this dish. Whenever I do movie nights like this, where there is a lot of food, I like to pick a dish or two to order as takeout. It’s usually a dish that has a lot of ingredients and would cost more for me to make than it would to order takeout.

I’m going to link a recipe for you if you’d like to make this dish from scratch, but just know there is no shame in buying takeout instead. The restaurant I got it from specializes in seafood boils, and it definitely came out a lot better than anything I’d make myself.

Crawfish Boil Recipe

Biscuit Recipe

Ingredients:

2 cups of self-rising flour

1/2 cup frozen (grated butter)

1 and 1/4 cups of buttermilk

Butter for pan

Instructions:

1. Start by adding some butter or bacon grease to a cast-iron (or oven-safe) pan and put it in the oven at 425 degrees F to heat up.
2. Next, add the flour and frozen grated butter into a bowl, and using a fork, work the butter into the flour. Then add the buttermilk and keep working it in with the fork.
3. When it becomes too tough, generously flour your counter, transfer the dough to the floured counter, and continue kneading the dough. Keep adding flour to the dough until it firms up. It can still be a little sticky, but it should be firm enough to cut into biscuits.
4. Roll your dough to about an inch thick and use a wide cup or biscuit cutter to cut out the biscuits. Take the hot pan out of the oven and place your biscuits on the pan, and then directly back into the oven.
5. Bake for 15 minutes. I like to rub a little butter on top when they are still hot.
6. These are great to make in advance and then freeze. To reheat from frozen, I just heat in the oven at 350 degrees F for about 10 minutes.

Heat de Resistance Recipe

Ingredients:

1 oz of Tabasco Peach Syrup (See below)

2 oz of Vodka

2 oz of Cranapple Juice

A splash of lemon juice

Small hot peppers, balsamic glaze, herb goat cheese (for garnish)

Instructions:

1. To make the Tabasco Peach Syrup, add 1/2 a cup of sugar and half a cup of water to a pot and heat on medium heat. Keep stirring until the sugar is dissolved. Then add 1/4 cup of peach puree and about 1/2 a tablespoon of Tabasco. Stir to incorporate and set aside to cool.
2. When the syrup is cool, add ice to a glass. Add the syrup, vodka, cranapple juice, and lemon juice. Stir with a spoon to incorporate all the ingredients.
3. To make the garnish, remove the stem of the hot peppers, add a dab of balsamic glaze, and stuff with herb goat cheese. These are the cocktail picks I like using.

This recipe will make two full-size pies, but I chose to make little mini pies to make it easier to serve with all the other food.

Pecan Pie Recipe

Ingredients:

Mini pie crusts

1 cup of sugar

3 tablespoons of brown sugar

1/2 teaspoon of salt

1 cup of light corn syrup

A dash of vanilla extract

1/3 cup of melted butter

3 eggs

1 and 1/2 cups of chopped pecans

Whole pecans to decorate the top

Instructions:

1. In a large bowl, add sugar, brown sugar, salt, corn syrup, eggs, vanilla, and butter. Mix with an electric hand mixer.
2. Fold in chopped pecans.
3. Preheat the oven to 350 degrees F. Spoon the pie filling into the premade pie shells. Make sure not to fill to the top because the pies will expand in the oven.
4. Add the whole pecans on top of the pies.
5. Bake in the oven for about 15-20 minutes or until the filling turns a deep brown.
6. These are great to make ahead and freeze. To reheat, just bake in the oven for about 10 minutes at 350 degrees F.
7. Serve with some whipped cream on top.