October 2009 Archives
GRAVEYARD GRUB & GHOSTLY GOODIES
MUMMY DOGS
1 pkg (8 breadsticks or 11 ozs) breadstick dough
1 pkg (16 ozs) hot dogs
Mustard
Poppy Seeds
Preheat oven to 375 deg. Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving opening for eyes. Place on ungreased baking sheet.
Bake 12 to 15 minutes or until light golden brown. Place dots of mustard and poppy seeds for eyes.
Mini Mummy Dogs:
Use 1 pkg (16 ozs) mini hot dogs instead of regular hot dogs. Cut each breadstick strip into 3 pieces. Cut each piece in half lengthwise. Using 1 strip of dough for each, wrap and bake mini hot dogs as directed above.
GRILLED CHEESE JACK-O-LANTERNS
3 Tbs butter or margarine, softened
8 slices bread
4 slices Monterey Jack cheese
4 slices sharp Cheddar cheese
Preheat oven to 350 deg. Spread butter on one side of bread slice. Place bread buttered-side-down on ungreased cookie sheet.
Using small sharp hors d’oeuvre cutter or knife, cut out shapes from 4 bread slices to make jack-o-lantern faces. On remaining bread slices layer 1 slice Monterey Jack and 1 slice Cheddar.
Bake 10 to 12 minutes or until cheese is melted. Remove from oven; place jack-o-lantern bread slice on sandwiches and serve.
WITCHES’ BREW
2 cups apple cider
1-1/2 to 2 cups vanilla ice cream
2 Tbs honey
½ tsp ground cinnamon
¼ tsp ground nutmeg
Process cider, ice cream, honey, cinnamon and nutmeg in food processor or blender until smooth. Pour into glasses and sprinkle with additional nutmeg. Serve immediately. Makes 4 servings.
Serving Suggestion: Add a few drops of desired food coloring to ingredients in food processor to make a scary brew.
Lighten Up: To reduce fat, replace vanilla ice cream with reduced-fat or fat-free ice cream or frozen yogurt.
EYEBALLS
12 hard cooked eggs
1 can (4-1/2 ozs) deviled ham
1/3 cup mayonnaise
4 tsp prepared mustard
¼ cup drained sweet pickle relish
12 pimiento-stuffed olives, halved
Ketchup
Cut eggs lengthwise into halves. Remove yolks; place in small bowl. Mash egg yolks with fork; mix in deviled ham, mayonnaise, mustard and pickle relish. Season to taste with salt and pepper.
Spoon filling into egg halves. Garnish with olive halves to make “eyeballs.”
To make bloodshot eyeballs, spoon ketchup into small resealable plastic food storage bag. Cut off tiny corner of bag; drizzle over eggs. Makes 12 servings.
TRICK-OR-TREAT PUNCH
Green Food Color
1 envelope (4 ozs) orange flavored presweetened drink mix
1 can (12 ozs) frozen lemonade concentrate, thawed
1 bottle (2 ltrs) 7-Up
1 new plastic household glove
One day ahead, fill pitcher with 3 cups water; color with green food color. Pour into glove; tightly secure top of glove with twist tie. Line baking sheet with paper towels; place glove on prepared baking sheet. Use inverted custard cup to elevate tied end of glove to prevent leaking. Freeze overnight.
When ready to serve, combine drink mix, lemonade concentrate and 4 cups water in large bowl; stir until drink mix is dissolved and mixture is well blended. Pour into punch bowl; add 7-Up.
Cut glove away from ice; float frozen hand in punch. Makes 16 (6oz) servings.
MONSTER CLAWS
2 Tbs flour
1 Tbs plus 2 tsp Cajun seasoning, divided
1 lb boneless skinless chicken breasts, cut lengthwise into ¾ inch strips
1-1/2 cups cornflake crumbs
2 Tbs chopped green onion
3 eggs, lightly beaten
1 red, yellow or orange bell pepper, cut into triangles
BBQ Sauce
Preheat oven to 350 deg. Lightly grease baking sheets. Place flour a 2 tsp Cajun seasoning in large resealable plastic food storage bag. Add chicken and seal. Shake bag to coat.
Combine cornflake crumbs, green onion and remaining 1 Tbs Cajun seasoning in large shallow bowl; mix well. Place eggs in shallow bowl.
Dip each chicken strip into eggs and then into crumb mixture. Place coated chicken strips on prepared baking sheet.
Bake chicken strips 8 to 10 minutes or until chicken is no longer pink in center.
When chicken is cool enough to handle, make ½ inch slit in thinner end. Place bell pepper triangle into slit to form claw nail. Serve claws with BBQ sauce for dipping.
HALLOWEEN CAT COOKIES
1 tube (18 ozs) refrigerated chocolate chip cookie dough
54 pieces candy corn
1 can (16 ozs) chocolate frosting
Red shoestring licorice, cut into 1-3/8 inch pieces
9 thin chocolate wafers (2-1/4 inch diameter), quartered
Bake cookies according to package directions. Cool on wire racks. Cut off yellow tips from 18 pieces of candy corn (discard orange and white portion or save for another use). Frost cookies with chocolate frosting. Immediately decorate with two whole candy corns for eyes, a yellow candy corn tip for nose, six licorice pieces for whiskers and two wafer quarters for ears. Yield: 1-1/2 dozen.
HOMEMADE CANDY BARS
(These are similar to Kit Kat Bars)
8 ounces Waverly crackers, divided
1 cup butter
½ cup milk
2 cups graham cracker crumbs
1 cup packed brown sugar
1/3 cup sugar
2/3 cup creamy peanut butter
½ cup milk chocolate chips
½ cup butterscotch chips
Place a third of the crackers (about 25) in the bottom of an ungreased 13 x 9 x 2 inch baking pan. In a saucepan over medium-high heat, melt the butter. Add milk, graham cracker crumbs and sugars; bring to a boil. Boil, stirring constantly, for 5 minutes. Pour half of the mixture over crackers, carefully spreading to cover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers. In a saucepan over low heat, stir the peanut butter and chips until melted and smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares. Yield: 3-4 dozen.
MUMMY DOGS
1 pkg (8 breadsticks or 11 ozs) breadstick dough
1 pkg (16 ozs) hot dogs
Mustard
Poppy Seeds
Preheat oven to 375 deg. Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving opening for eyes. Place on ungreased baking sheet.
Bake 12 to 15 minutes or until light golden brown. Place dots of mustard and poppy seeds for eyes.
Mini Mummy Dogs:
Use 1 pkg (16 ozs) mini hot dogs instead of regular hot dogs. Cut each breadstick strip into 3 pieces. Cut each piece in half lengthwise. Using 1 strip of dough for each, wrap and bake mini hot dogs as directed above.
GRILLED CHEESE JACK-O-LANTERNS
3 Tbs butter or margarine, softened
8 slices bread
4 slices Monterey Jack cheese
4 slices sharp Cheddar cheese
Preheat oven to 350 deg. Spread butter on one side of bread slice. Place bread buttered-side-down on ungreased cookie sheet.
Using small sharp hors d’oeuvre cutter or knife, cut out shapes from 4 bread slices to make jack-o-lantern faces. On remaining bread slices layer 1 slice Monterey Jack and 1 slice Cheddar.
Bake 10 to 12 minutes or until cheese is melted. Remove from oven; place jack-o-lantern bread slice on sandwiches and serve.
WITCHES’ BREW
2 cups apple cider
1-1/2 to 2 cups vanilla ice cream
2 Tbs honey
½ tsp ground cinnamon
¼ tsp ground nutmeg
Process cider, ice cream, honey, cinnamon and nutmeg in food processor or blender until smooth. Pour into glasses and sprinkle with additional nutmeg. Serve immediately. Makes 4 servings.
Serving Suggestion: Add a few drops of desired food coloring to ingredients in food processor to make a scary brew.
Lighten Up: To reduce fat, replace vanilla ice cream with reduced-fat or fat-free ice cream or frozen yogurt.
EYEBALLS
12 hard cooked eggs
1 can (4-1/2 ozs) deviled ham
1/3 cup mayonnaise
4 tsp prepared mustard
¼ cup drained sweet pickle relish
12 pimiento-stuffed olives, halved
Ketchup
Cut eggs lengthwise into halves. Remove yolks; place in small bowl. Mash egg yolks with fork; mix in deviled ham, mayonnaise, mustard and pickle relish. Season to taste with salt and pepper.
Spoon filling into egg halves. Garnish with olive halves to make “eyeballs.”
To make bloodshot eyeballs, spoon ketchup into small resealable plastic food storage bag. Cut off tiny corner of bag; drizzle over eggs. Makes 12 servings.
TRICK-OR-TREAT PUNCH
Green Food Color
1 envelope (4 ozs) orange flavored presweetened drink mix
1 can (12 ozs) frozen lemonade concentrate, thawed
1 bottle (2 ltrs) 7-Up
1 new plastic household glove
One day ahead, fill pitcher with 3 cups water; color with green food color. Pour into glove; tightly secure top of glove with twist tie. Line baking sheet with paper towels; place glove on prepared baking sheet. Use inverted custard cup to elevate tied end of glove to prevent leaking. Freeze overnight.
When ready to serve, combine drink mix, lemonade concentrate and 4 cups water in large bowl; stir until drink mix is dissolved and mixture is well blended. Pour into punch bowl; add 7-Up.
Cut glove away from ice; float frozen hand in punch. Makes 16 (6oz) servings.
MONSTER CLAWS
2 Tbs flour
1 Tbs plus 2 tsp Cajun seasoning, divided
1 lb boneless skinless chicken breasts, cut lengthwise into ¾ inch strips
1-1/2 cups cornflake crumbs
2 Tbs chopped green onion
3 eggs, lightly beaten
1 red, yellow or orange bell pepper, cut into triangles
BBQ Sauce
Preheat oven to 350 deg. Lightly grease baking sheets. Place flour a 2 tsp Cajun seasoning in large resealable plastic food storage bag. Add chicken and seal. Shake bag to coat.
Combine cornflake crumbs, green onion and remaining 1 Tbs Cajun seasoning in large shallow bowl; mix well. Place eggs in shallow bowl.
Dip each chicken strip into eggs and then into crumb mixture. Place coated chicken strips on prepared baking sheet.
Bake chicken strips 8 to 10 minutes or until chicken is no longer pink in center.
When chicken is cool enough to handle, make ½ inch slit in thinner end. Place bell pepper triangle into slit to form claw nail. Serve claws with BBQ sauce for dipping.
HALLOWEEN CAT COOKIES
1 tube (18 ozs) refrigerated chocolate chip cookie dough
54 pieces candy corn
1 can (16 ozs) chocolate frosting
Red shoestring licorice, cut into 1-3/8 inch pieces
9 thin chocolate wafers (2-1/4 inch diameter), quartered
Bake cookies according to package directions. Cool on wire racks. Cut off yellow tips from 18 pieces of candy corn (discard orange and white portion or save for another use). Frost cookies with chocolate frosting. Immediately decorate with two whole candy corns for eyes, a yellow candy corn tip for nose, six licorice pieces for whiskers and two wafer quarters for ears. Yield: 1-1/2 dozen.
HOMEMADE CANDY BARS
(These are similar to Kit Kat Bars)
8 ounces Waverly crackers, divided
1 cup butter
½ cup milk
2 cups graham cracker crumbs
1 cup packed brown sugar
1/3 cup sugar
2/3 cup creamy peanut butter
½ cup milk chocolate chips
½ cup butterscotch chips
Place a third of the crackers (about 25) in the bottom of an ungreased 13 x 9 x 2 inch baking pan. In a saucepan over medium-high heat, melt the butter. Add milk, graham cracker crumbs and sugars; bring to a boil. Boil, stirring constantly, for 5 minutes. Pour half of the mixture over crackers, carefully spreading to cover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers. In a saucepan over low heat, stir the peanut butter and chips until melted and smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares. Yield: 3-4 dozen.
Apple Crisp
8 cups sliced peeled tart apples (about 8 medium)
3/4 cup sugar
1/2 tsp ground cinnamon
1/8 tsp salt
Topping:
1/2 cup quick cooking oats
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/4 tsp baking powder
1/8 tsp baking soda
3 Tbs cold butter or margarine
Vanilla ice cream, optional
In a large bowl, toss the first four ingredients. Pour into a greased 8 inch square baking dish. In a bowl, combine oats, flour, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 350 deg for 55-60 minutes or until apples are tender and topping is golden. Serve warm with ice cream if desired. Yield: 10 servings.
8 cups sliced peeled tart apples (about 8 medium)
3/4 cup sugar
1/2 tsp ground cinnamon
1/8 tsp salt
Topping:
1/2 cup quick cooking oats
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/4 tsp baking powder
1/8 tsp baking soda
3 Tbs cold butter or margarine
Vanilla ice cream, optional
In a large bowl, toss the first four ingredients. Pour into a greased 8 inch square baking dish. In a bowl, combine oats, flour, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 350 deg for 55-60 minutes or until apples are tender and topping is golden. Serve warm with ice cream if desired. Yield: 10 servings.
Candy Apples
Turn your candied apples into jack-o-lanterns by double-dipping in melted chocolate and orange-colored vanilla bark coating. Or drizzle with the orange coating and top with candy sprinkles.
Click here to see more candy apple ideas and images.
Turn your candied apples into jack-o-lanterns by double-dipping in melted chocolate and orange-colored vanilla bark coating. Or drizzle with the orange coating and top with candy sprinkles.
Click here to see more candy apple ideas and images.
