I recently saw one for pumpkin krispy treats but not sure of exact recipe. Mainly treats decorated to look like pumpkins.
Denise Millette Discovery Toys Educational Consultant On Oct 27, 2011, at 8:43 PM, "Katie Chandler" <[email protected]> wrote: > > Amanda, some of these have been on the list and a few haven't their are > allot of them that I put in my folder all one right after another. Hope this > helps in finding something you may not have. > Katie > > Fun Halloween Recipes > > Here is some recipes if you have children, or grandchildren that may like to > have these made for them. Or for school Halloween parties. > Some of these were on the list already, and some from other sources. > Katie > > Fun Halloween recipes > > Bloodshot Eyeballs Recipe > > Keep your eyes peeled for fun with these deviled eggs full of flavor > > and crowd appeal. > They make the perfect appetizer for a kids' party. Serve within two > > hours of making for the best 'vein' effect, advises Bernice Janowski > > of Stevens Point, Wisconsin. > > 12 Servings > Prep: 40 min. + standing > > Ingredients > > 6 eggs > 3 cups hot water > 2 tablespoons red food coloring > 1 tablespoon white vinegar > 1/3 cup mayonnaise > 1/4 cup chopped green onions > 2 tablespoons minced fresh cilantro > 2 teaspoons Dijon mustard > 12 sliced ripe olives > 1 teaspoon ketchup > > Directions > > Place eggs in a single layer in a large saucepan; add enough cold > > water to cover by 1 in. Cover and bring to a boil over high heat. > > Remove from the heat; cover and let stand for 15 minutes. Place in > > ice water until completely cooled. Gently crack eggs (do not peel). > In a large bowl, combine 3 cups hot water, food coloring and vinegar. > > Add eggs. > (If eggs are not completely covered by colored water, add more hot > > water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; > > peel. > > Cut eggs in half widthwise. Place yolks in a small bowl; set whites > > aside. > Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and > > mustard. To level egg white halves, cut a small slice from the bottom > > of each; place on a serving platter. Pipe or stuff yolk mixture into > > center of whites. Place an olive slice on each; fill olives with ketchup. > > Refrigerate until serving. This recipe is best eaten the day it is > > prepared. Yield: 1 dozen. > > Nutrition Facts: 1 eyeball equals 83 calories, 7 g fat (1 g saturated > > fat), 108 mg. Enjoy. > > > 2. Spooky Witches Fingers > > I add green food coloring to this when mixing the wet > ingredients...witches are green right? > Spooky Witches Fingers > > 1 cup butter, softened > 1 cup confectioners' sugar > 1 egg > 1 teaspoon almond extract > 1 teaspoon vanilla extract > 2 2/3 cups all-purpose flour > 1 teaspoon baking powder > 1 teaspoon salt > 3/4 cup whole almonds > 1 (.75 ounce) tube red decorating gel > > 1. Combine the butter, sugar, egg, almond extract, and vanilla > extract in a mixing bowl. > Beat together with an electric mixer; gradually add the flour, > baking powder, and salt, > continually beating; refrigerate 20 to 30 minutes. > 2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease > baking sheets. > 3. Remove dough from refrigerator in small amounts. > Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. > Use the waxed paper to roll the dough into a thin finger-shaped > > cookie. > Press one almond into one end of each cookie to give the > > appearance of a long fingernail. > Squeeze cookie near the tip and again near the center of each to > > give the impression of knuckles. > You can also cut into the dough with a sharp knife at the same points > to help give a more finger-like appearance. Arrange the shaped > > cookies on the baking sheets. > 4. Bake in the preheated oven until the cookies are slightly golden in > > color, 20 to 25 minutes. > 5. Remove the almond from the end of each cookie; squeeze a small > amount of red decorating gel into the cavity; replace the almond to > cause the gel to ooze out around the tip of the cookie. > > > Brains on the Half Skull > > 2 medium potatoes > 8 ounces thin spaghetti > 14 ounces spaghetti sauce > > Heat the oven to 400 degrees F. > > Wash the potatoes and cut them in half crosswise. Place the > > potatoes cut side up on a baking pan and bake for 40 minutes. > > While the potatoes bake, prepare the spaghetti in a medium-size pot > > according to the directions on the package. Carefully drain the > > cooked spaghetti in a colander over the sink. > > A few minutes before the potatoes are ready, begin to heat the > > spaghetti sauce (blood) in a small pot. Remove the potatoes from the > > oven. Scoop out the insides of the potatoes. > > You won't need the insides for this recipe, the empty shells will serve > > as the skulls. When the sauce begins to boil, remove it from the heat > > and combine it with the cooked spaghetti to make brains. Put a > > scoop of bloody brains into each skull. > > Serves 4. > > > Jack-O-Lantern Burgers > > cute for the kids to see there burgers looking like this before eating > > them. grin. > > 1 envelope onion soup mix > 1/4 cup ketchup > 2 tablespoons brown sugar > 2 teaspoons prepared horseradish > 2 teaspoons chili powder > 2 1/2 pounds ground beef > 10 slices process American cheese > 10 hamburger buns, split > > DIRECTIONS > > 1. In a large bowl, combine soup mix, ketchup, brown sugar, > > horseradish and chili powder. > Crumble beef over mixture; mix well. > Shape into 10 patties. > Grill, broil or pan-fry until the meat is no longer pink. > 2. Cut eyes, nose and mouth out of each cheese slice to create a > jack-o-lantern. > Place cheese on burgers; cook until cheese is slightly melted, > about 1 minute. Serve on buns. > > > > Cupcake Graveyard > > 1 (18.25 ounce) package chocolate cake mix > 2 (16 ounce) packages vanilla frosting > 3/4 cup chocolate sandwich cookie crumbs > 24 chocolate covered graham cracker cookies > > DIRECTIONS > > 1. Prepare and bake cake mix according to package directions for > > cupcakes. > 2. In a medium bowl stir 1 package of frosting with the cookie > crumbs. Frost cooled cupcakes. > 3. Fill a pastry bag, fitted with a plain tip, with remaining white > frosting. Write R.I.P. on each chocolate covered graham cracker > cookie. Stand a decorated cookie on top of each cupcake so that it > > looks like a tombstone. > Place the cupcakes on a large cookie sheet that has been covered > > with green paper. Place paper ghosts and bats randomly through the > > graveyard. Serve! > > > Corpse Loaf > > 1 1/2 pounds ground beef > 1 egg, beaten > 1 cup bread crumbs > 1 teaspoon ketchup > 1 teaspoon salt > 1/4 teaspoon garlic powder > 1/4 teaspoon pepper > 1/4 cup minced onion > 1 (26 ounce) jar spaghetti sauce > 2 black or green olives > Corn kernels > Pimientos > > Heat oven to 350 degrees F. > > Combine ground beef, egg, bread crumbs, ketchup, salt, garlic > > powder, pepper and minced onion. Form into the shape of a body and > > place in a baking dish. Place two olives on the head for eyes. Use > > corn for teeth and a strip of pimento for the mouth. Pour the spaghetti > > sauce around the body. Bake for 1 hour 15 minutes. Enjoy. > > > Black Halloween Punch > > 1 (.13 ounce) envelope unsweetened grape soft drink mix > 1 (.13 ounce) envelope unsweetened orange soft drink mix > 2 cups white sugar > 3 quarts cold water > 1 liter ginger ale > > DIRECTIONS > list of 2 items > 1. To make a frozen hand, wash a disposable glove, fill with water, > seal with a rubber band and freeze until hard. > 2. Stir together grape soft drink mix, orange soft drink mix, sugar > and water until solids are dissolved. Combine with chilled ginger ale > just before serving. > Dip the frozen hand briefly in warm water, then peel off the glove. > Float the prepared hand in the punch bowl for a ghastly effect. > > Witches rew > > 1 (10 ounce) package frozen raspberries, thawed > 2 1/2 cups cranberry juice > 2 envelopes unflavored gelatin > 2 liters ginger ale > 2 liters sparkling apple cider (non-alcoholic) > 6 gummi snakes candy > > DIRECTIONS > > 1. To make the frozen hand: Wash and rinse the outside of a rubber > glove. Turn glove inside out and set aside. In a 4 cup measuring cup, > combine the thawed raspberries and cranberry juice. > 2. Pour 2 cups of the raspberry mixture into a small saucepan. > Sprinkle the gelatin over and let stand 2 minutes. Warm over low > heat, stirring constantly, just until gelatin dissolves. Mix back into the > > reserved raspberry mixture in the measuring cup. > 3. Pour raspberry mixture into the inverted glove. Gather up the top > of the glove and tie securely with kitchen twine. Freeze until solid, > or several days if possible. > 4. To serve: Carefully cut glove away from frozen hand. Place frozen > hand, palm side up, leaning against side of a large punch bowl. Pour > in ginger ale and sparkling cider. Garnish with gummy snakes. > > > Boo Beverage > > 2 cups orange juice > 2 cups milk > 2 pints orange sherbet > 4 ripe bananas > 2 cups whipped topping > 18 miniature chocolate chips > > DIRECTIONS > > 1. In four batches, process the orange juice, milk, sherbet and > bananas in a blender until smooth. Pour into glasses. Cut a hole in > the corner of a pastry or plastic bag; fill with whipped topping. Pipe a > > ghost shape on top of each beverage. Position chocolate chips for > > eyes. > > > Corpse Loaf > > 1 1/2 pounds ground beef > 1 egg, beaten > 1 cup bread crumbs > 1 teaspoon ketchup > 1 teaspoon salt > 1/4 teaspoon garlic powder > 1/4 teaspoon pepper > 1/4 cup minced onion > 1 (26 ounce) jar spaghetti sauce > 2 black or green olives > Corn kernels > Pimientos > > Heat oven to 350 degrees F. > > Combine ground beef, egg, bread crumbs, ketchup, salt, garlic > > powder, pepper and minced onion. Form into the shape of a body and > > place in a baking dish. Place two olives on the head for eyes. Use > > corn for teeth and a strip of pimento for the mouth. Pour the spaghetti > > sauce around the body. Bake for 1 hour 15 minutes. Enjoy. > > Rat on a Stick > > Ingredients > > 1 to 1-1/2 lbs. ground beef > 1/2 cup finely crushed cheddar cheese crackers > 1 egg > 1/4 tsp. black pepper > 1/2 lb. cheese (Colby, Colby Cheddar, or Jack Colby) > 1 Tbsp. honey > 1 cup barbecue sauce > 8 wooden meat skewers or equivalent > > For optional tails - > 4 pieces spaghetti > red food coloring > > Instructions > > Preheat oven to 400 degrees F. > > Cut cheese into half-inch cubes. Impale cheese cubes on skewers, > > dividing cheese cubes evenly among skewers. > In large bowl, mix beef, egg, cracker crumbs, and pepper. If mixture > doesn't stick together well, add 2 tablespoons milk. > > Divide mixture into 8 sections. > Press each section flat until 1/2 inch thick. > Wrap each stick of cheese in a section of meat. Make sure there > are noholes or cracks in the meat that would let the cheese leak out > > while baking. > Shape top end of meat "rat" into a point. > > Optional tails: > > Fill a small saucepan with water and add four drops of red food > > coloring. Bring to a boil. > Break 4 sticks of spaghetti in half. Place spaghetti in water, > leaving one end out of water. > When spaghetti has softened and turned pink, remove from water. > Using unsoftened end, insert 1 piece of spaghetti into round end of > > "rat". Drape soft end of spaghetti around handle of stick. > Place "rats" on baking sheet. (one with sides) > Dribble honey over "rats". Pour barbecue sauce over "rats" > > Bake 30 minutes at 400 degrees F, basting and turning occasionally. > > Crescent Mummy Dogs > > INGREDIENTS > > 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) > Crescent refrigerated seamless dough sheet > 2 ½ slices American cheese, quartered (2.5 oz) > 10 large hot dogs > Cooking spray > Mustard or ketchup, if desired > > DIRECTIONS > > 1 Heat oven to 375°F. 2 If using crescent rolls: Unroll dough; separate at > perforations, creating 4 rectangles. Press perforations to seal. If using > dough > sheet: Unroll dough; cut into 4 rectangles. 3 With knife or kitchen scissors, > cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of > dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). 4 > Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look > like "bandages," stretching > dough slightly to completely cover hot dog. About 1/2 inch from > one end of each hot dog, separate "bandages" so hot dog shows > through for "face." On ungreased large cookie sheet, place wrapped hot dogs > (cheese side down); spray dough lightly with cooking spray. > > Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are > hot. With mustard, draw features on "face." > > Try a mini version with cocktail sausages. > High Altitude (3500-6500 ft) Enjoy. > > > > > > > ----- Original Message ----- From: "Amanda Wilson" <[email protected]> > To: "Cooking in the Dark" <[email protected]> > Sent: Thursday, October 27, 2011 8:57 AM > Subject: [CnD] Halloween dishes > > > does anyone have any more weird Halloween recipes to serve at a party? > thanks from Amanda > > Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
