Recipe: Halloween Party Recipes (19) Part 1 of 2 - 09-27-97 Recipe Swap (updated)

19 HALLOWEEN PARTY RECIPES
Part 1 (of 2)
Recipe Swap - September 27, 1997

Happy Halloween!

RECIPES IN THIS FILE:
Black Cat Cupcakes
Eyeball Potion
Green Slime
Skeleton Bread
Skeleton Bone Cookies
Penicillin Pizza
Jack-O'-Lantern Pie
Halloween Food Ideas
Wormy Baked Apples
Gnarled Witches Fingers
Hand Ice Mold & Dragons Blood Punch
Ear Wax Wieners On Cotton Swabs
Worms au Gratin
Strained Eyeballs
Cheese Eyeballs
Roach Shell Crunch!
Wormy Grab Bag
Halloween Pumpkin Cake
Iced Pumpkin Nut Bars and Orange Icing

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BLACK CAT CUPCAKES
Source: Nabisco
From: Vicki,La
Makes 24 cupcakes

18 1/4 oz reduced fat chocolate cake mix
1 1/4 cups Reduced Fat Oreo Cookie crumbs
24 Halloween Oreo Cookies
16 oz reduced fat milk chocolate frosting
Black string licorice
Jelly beans
Semisweet chocolate chips

Preheat oven to 350 degrees F. Prepare 24 (2 1/2-inch) muffin cups with cooking spray and flour; set aside.

Prepare cake mix batter according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups.

Bake for 25 minutes. Remove from pans; cool on wire rack.

Make cat faces on each of the Halloween Oreo cookies: using some frosting, attach 4 (1 1/2-inch) licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears. Let set at least 30 minutes.

Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3-inch piece licorice string on back half of each cupcake for tail.

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EYEBALL POTION
Source: Kraft Foods
From: Vicki,La
Makes 10 Servings

8 oz frozen whipped topping, thawed
Blueberries or raisins
1 1/2 cups boiling water
2 pkg (3 oz each) gelatin (any red flavor)
1 cup cold water
Ice cubes

Using a small ice-cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for "eyeballs." Place a blueberry or raisin in each scoop for the "pupil." Freeze 30 minutes, or until firm.

Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved.

Mix cold water and ice cubes to make 2 1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Pour about 1/2 cup gelatin around the two "eyeballs" in each dish, leaving the top of the "eyeballs" exposed. Refrigerate 1 1/2 hours, or until firm.

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GREEN SLIME
Source: Canadian Living magazine, November 1995
From: Vicki,La
Makes 2 Cups

1 (10 oz) pkg frozen spinach, thawed, drained, squeezed dry
4 oz cream cheese, softened
1/2 cup sour cream
1/3 cup mild salsa
2 green onions, chopped
1 garlic clove, minced
1/2 tsp salt
1/2 tsp ground black pepper

Place all the ingredients in a food processor and puree.

Cover and refrigerate for 2 hours or until thickened slightly. Let stand at room temperature for 30 minutes before serving.

Serve with Skeleton Bread (recipe follows)

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SKELETON BREAD
Source: Canadian Living magazine, November 1995
From: Vicki,La
Makes 1 small loaf

Serve with Green Slime Spinach Dip (recipe above)

8 oz frozen bread dough (1/2 of 1 lb pkg)
1 egg, beaten
1 tbsp water
1 tbsp poppy seeds

Thaw and let bread rise according to manufacturer's instructions.

Punch down dough; divide in half. Set 1 half aside. Cut remaining half into thirds.

With 1 of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth. Place head at end of greased 17x11-inch rimmed baking sheet.

Shape second third into 3-inch long triangle; place, point down, below head to form body.

Divide remaining third of dough into 7 pieces; roll into sausages. Arrange 3 on each side of upper body for ribs. Use remaining piece for neck.

Halve reserved dough. With 1 half, make 4 logs for upper and lower legs; attach to body.

With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at shoulders.

With remaining dough, make 2 small and 2 large triangles for hands and feet. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs.

Cover and let rise for 30 minutes.

Whisk egg with 1 tablespoon water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds.

Bake in 375 degrees F oven for about 15 minutes or until golden.

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SKELETON BONE COOKIES

4 egg whites
1 teaspoon grated orange peel
1 3/4 cups sugar
1/2 teaspoon baking powder
1 3/4 cups flour
1 1/2 cups salted almonds

With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day. Lightly flour your hands and pinch off a 3 tb size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8 inch long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends to make bone-end shapes. Repeat to shape all the dough. Place bones 1 inch apart on buttered and flour-dusted 12 x 15 inch baking sheets. Bake in a 325F oven until cookies are lightly browned on bottoms, about 20 minutes.

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PENICILLIN PIZZA
Source: Gross Grub by Cheryl Porter
From: Vicki,La
Serves 6 peaked patients

6 English muffins
1 Jar pizza sauce
2 cups Shredded mozzarella cheese
3 tbsp Grated Parmesan cheese
Yellow, green and red food
Coloring

Split muffins and place on an ungreased cookie sheet, making sure they don't touch. Spoon a thin layer of sauce on top then cover the sauce with a layer of shredded cheese. Set aside. Pour the Parmesan into a small bowl and add five drops each yellow, red and green food coloring until it's an even shade of mold green. (Use plastic bag to prevent your fingers from staining.) Set aside. With an adult's help, broil the pizzas until the cheese has melted and begun to brown. Remove from oven and let cool about 1 minute. Carefully sprinkle mold on top of hot pizzas. Allow pies to cool slightly before you slip on a lab coat and serve.

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JACK-O'-LANTERN PIE
From: Vicki,La

1 cup boiling water
1 (4 serving size) pkg jell-o orange flavor gelatin
1 pint vanilla ice cream, softened (2 cups)
1 prepared chocolate flavor crumb crust (6 oz)
Thawed cool whip
Candy corn
Black licorice, cut into-1 inch pieces

Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Spoon in ice cream, stirring until melted and smooth. Refrigerate 10 minutes or until slightly thickened (consistency of unbeaten egg whites). Spoon into crust. Refrigerate 3 hours or until firm.

Just before serving, make jack-o-lantern face on pie with whipped topping, candy corn and licorice. Store leftover pie in refrigerator.

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HALLOWEEN FOOD IDEAS
Source: Creepy Cuisine by Lucy Monroe

You can take some ordinary foods and relabel as them something creative:
1. Ribs with lots of barbeque sauce.
2. Baked potatoes with chili ladled over for shrunken heads with brain sauce.
3. Spaghetti for your basic guts. A twist on this would be to put Brussels sprouts in the sauce instead of meatballs. People won't be able to tell the difference until they bite into them.
4. Fill your candy dishes with Black Jellybeans, Mallow cream pumpkins and candy corn.

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WORMY BAKED APPLES
From: Vicki,La
Makes 6 ghastly servings

6 large Golden Delicious apples
1/2 cup each raisins and chopped walnuts
1/2 cup firmly packed brown sugar
1/4 cup water
1/4 cup (1/2 stick) butter or margarine
1/2 tsp. each ground cinnamon and ground nutmeg
6 wiggly candy worms (gummy worms)
1 cup heavy (whipping) cream (optional, for serving)

Core apples from blossom ends, leaving stem ends intact. Mix raisins and walnuts and stuff into cavities of cored apples. Set apples, stems up in a 7x12-inch pan. In a 1 to 2 quart pan, mix brown sugar, water, butter, cinnamon, and nutmeg; stir over high heat until mixture boils. Pour hot syrup around apples.

Bake, uncovered, in 350~ oven, basting occasionally with syrup, until apples are tender when pierced and skin begins to crack, 30 to 35 minutes. Remove apples from oven; cool in pan at least 10 minutes or let cool to room temperature.

Set each apple in a small bowl and spoon syrup around fruit. In the top of each apple, cut a hole large enough for one of the candy worms and tuck one end into each apple, leaving most of the worm dangling. Offer cream to pour over apples. Serve with whipped topping, if desired.

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GNARLED WITCHES FINGERS
From: Dawn, NY

"Truth be known, I'm going to try shake'n'bake this year to ease my meal prep time on this busy, busy day of the year."

1 Tbsp vegrtable oil
4 boneless chicken breasts
1 cup flour
1 egg, beaten
1 cup bread crumbs
Pitted black olives, halved lengthwise
Shredded lettuce

Grease cookie sheet with oil, set aside.

Carefully cut chicken breasts partway to create five fingers (the uncut part will be the palm of the hand). Slice them a little crooked for effect.

Dust in flour, dip in egg, coat in bread crumbs.

Broil 5 minutes each side, until golden and cooked through. Trim the tips with the olive fingernails and serve on lettuce.

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HAND ICE MOLD AND DRAGONS BLOOD PUNCH
From: Vicki,La - 09-27-97

FOR THE ICE HAND:
New rubber glove
Water
String
1 pound coffee can (empty)
FOR THE PUNCH:
Apple juice
Cranberry juice
Ginger ale
Red food coloring (for decorating hand)

TO MAKE THE HAND:
Fill a new rubber glove with water. Tie at the wrist with string and freeze one or two days.

Unmold hand. Sometimes a finger will fall off when unmolding, this only adds to the ghoulish effect.

To make a base for the hand, fill a one-pound coffee can about 1/3 full with water. Insert the hand and freeze until firm.

TO MAKE THE PUNCH:
Mix equal parts of apple and cranberry juice and ginger ale. Refrigerate.

WHEN READY TO SERVE:
Place half the punch mixture in the punch bowl. Insert hand ice mold in the center. Fill bowl with remaining punch. For added effect, place a few drops of red food coloring on the tips of the fingers just before serving.

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EAR WAX WIENERS ON COTTON SWABS
Source: Creepy Cuisine by Lucy Munroe
From: Vicki,La
Makes 6 servings

8 tbsp butter or margarine, melted
24 cocktail franks
1/2 cup mustard
1/2 cup mayonnaise
Toothpicks
Cotton balls

Melt the butter or margarine in a small pan over low heat, being careful not to burn it. Place the franks on a broiling pan and carefully brush them with melted butter.

Broil the franks until they are evenly browned, turning them 2 or 3 times.

While the franks are cooking, combine the mustard and mayonnaise in a small bowl and set aside. This will be your ear wax.

Arrange the cooked franks on a serving platter. Pierce each frank with a toothpick, then stick a wet cotton ball on the end of each pick. Place the small bowl of ear wax in the middle of the platter, surrounded by franks.

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WORMS AU GRATIN

Worms:
6-7 oz egg noodles, cooked with 8 oz spaghetti, broken into short pieces

Toss with:
2 Tbsp butter or margarine
1 1/2 cups grated process cheese (though the kids prefer regular cheddar)
Place in greased casserole.

Dirt:
2 slices whole wheat bread, toasted, crumbled into tiny crumbs.
1 Tbsp butter or margarine, melted
1/4 tsp salt
Mix dirt ingredients together, sprinkle over worms.

Place under broiler for 5 minutes.

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STRAINED EYEBALLS

6 eggs, hard boiled, cooled, and peeled
6 oz whipped cream cheese
12 green olives stuffed with pimientos
Red food coloring or ketchup

Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible.

Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil.

Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

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CHEESE EYEBALLS

2 cups grated Cheddar
1/2 cup butter
1/2 teaspoon salt
1 teaspoon paprika
1 cup flour
6 ounce bottle pimento-stuffed green olives

Combine cheese and butter. Add salt, paprika, and flour and mix well. Measure approximately one teapsoon of this mixture and form an "eyeball" around an olive. Turn the olive in the "eyeball" so that it is "staring" outward. Line up the eyeballs on an ungreased cookie sheet.

Bake in 400 degree F oven for 15 minutes.

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CarolB, FL: I will have to think of a bad name for this.....

ROACH SHELL CRUNCH!

When you clean the seeds out of your Halloween pumpkin, here is a fun thing to do with the seeds.

2 cups fresh pumpkin seeds
1 1/2 Tbsp. oil
1 1/2 tsp. salt (to taste)

Clean all the stringy pulp off of the pumpkin seeds. Mix together with oil and salt and spread on cookie sheet.

Bake at 375 degrees F until crisp. Check every 10 minutes and stir.

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WORMY GRAB BAG

Cook up several packages of regular spaghetti, and when cooked, place in a small (clean) kitchen trash can or diaper pail. Fill it at least half full - which may require lots of spaghetti (it's cheap). Don't rinse the spaghetti - you want it slimy. Add enough water so the spaghetti stays wet! If you really want to shake 'em up, put some grapes in with the slimey spaghetti - tell 'em they're eyeballs.

Wrap your "prizes" in plastic wrap or bags, and sink them to the bottom of the can/pail. The mixture should be at room temperature by party-time. Cover the top with black cloth (felt is good) and put a slit in it.

Have an ominous-looking character (gate-keeper) directing guests into a darkened room/closet (its best if you make the "prize" a requirement for admission) - and direct them to find a "toll" so they can pass. Once they have their arm halfway into the "worms", have another (hidden) person jump out (or, if you're worried about heart attacks, just rustle around a bit). Very effective for setting the mood!

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HALLOWEEN PUMPKIN CAKE
From: CarolB, FL

FOR THE CAKE:
1 box spice cake mix
6 Tbsp. frozen orange juice, undiluted
6 Tbsp. water
1 (15 oz.) can applesauce
3 eggs
1 1/2 cups raisins
1 cup chopped pecans
FOR DECORATING:
White icing
Food coloring
1 banana

Combine all ingredients for the cake and mix until well blended with electric mixer. Pour over Bundt cake pan that has been well greased and floured.

Bake at 350 degrees F for 45 minutes or until done.

Make your favorite white icing. Reserve 1/2 cup and tint the remaining icing orange (using red and yellow food coloring). Frost cake completely with orange icing, making marks to resemble a pumpkin.

Tint the reserved 1/2 cup icing green. Peel a banana and frost it with the green icing. Place the frosted banana in the center of the cake.

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ICED PUMPKIN NUT BARS
From: CarolB, FL

1/2 cup margarine or butter
1 cup packed brown sugar
1 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
2/3 cup canned pumpkin
2 eggs
1 tsp. vanilla
1/2 cup chopped nuts
Orange Icing (recipe follows)

Combine all ingredients except nuts and Orange Icing. Beat in mixing bowl. Fold in nuts; spread dough in greased 9x13-inch baking pan.

Bake at 350 degrees F about 20 to 25 minutes. Set pan on rack to cool.

When cool, ice with Orange Icing. Cut in bars.

ORANGE ICING

1 1/2 cups sifted confectioners sugar
2 Tbsp. butter
1 Tbsp. grated orange peel
2 Tbsp. orange juice
Food coloring as desired (optional)

Combine ingredients, using additional food coloring to deepen color of icing if used as Halloween treat.