Recipe: Halloween Recipes (25) - 10-05-99 Recipe Swap (updated)
Holidays, Celebrations25 HALLOWEEN RECIPES
Recipe Swap - October 5, 1999
RECIPES IN THIS FILE:
Raisin Spice Bars with Vanilla Icing
Pecan Cheesecake
Pumpkin Cookies with Caramel Frosting
Dinner-in-a-Pumpkin
Boogers on a Stick
Poached Skull and Crossbones
Caterpillar Sandwich
Freaky Finger Food
Dinosaur Eggs
Pizza Monsters
Gnarled Witches Fingers
Buzzard's Nests
Monster Punch
Spaghetti Guts
Bread of the Dead
Snake Bits with Barbecue Sauce
Nutter Butter Ghosts
Ghosts on Broomsticks
Make-a-Face Pumpkin Cookies
Halloween Drink
Ghoul-Ade
Pumpkin Flan
Pumpkin Dessert
Dinner in a Pumpkin
Pumpkin Cobbler
RAISIN SPICE BARS WITH VANILLA ICING
From: Debbie D., AL
2 cups sugar
2 cups water
2 cups raisins
1 cup butter
2 tsp. ground cloves
1 tsp. salt
3 1/2 cups sifted flour
1 tsp. baking soda dissolved in 1 tbsp. water
Vanilla Icing (recipe follows)
Preheat oven to 350 degrees F. Lightly butter a (11 1/2 x 17 1/2-inch) baking pan.
Combine sugar, 2 cups water, raisins, butter, cloves and salt; bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat.
Mix in flour and baking soda mixture. Spread in preapred pan.
Bake at 350 degrees F for 15 minutes or until middle puffs slightly. Cool.
Spread Vanilla Icing thinly over top; cut into bars.
VANILLA ICING
1 1/2 cups powdered sugar
1/4 tsp. vanilla extract
2 to 3 tbsp milk (as needed)
Combine the frosting ingredients together and beat until smooth; adding enough milk to make icing easy to spread thinly over bars.
PECAN CHEESECAKE
From: Debbie D., AL
"Pecans will rise to the top of the cheesecake and will have a layered appearance when cut."
1 (8 oz.) pkg. cream cheese, softened
1/3 cup and 1/2 cup sugar, divided use
1 tsp. vanilla
4 large eggs, divided use
1 (9-inch) graham cracker crust.
1 1/4 cups chopped pecans
1 cup light corn syrup
1 tsp. vanilla
Hershey's chocolate syrup (optional, for serving)
Whisk together the cream cheese, 1/3 cup sugar, 1 teaspoon vanilla, and 1 egg until smooth.
Pour into graham cracker crust. Sprinkle pecans over filling.
In another bowl, place corn syrup, 3 eggs, 1/2 cup sugar and 1 teaspoon vanilla. Whisk until smooth. Pour mixture over pecans.
Bake at 350 degrees F for 50-60 minutes until the cheesecake is set. Let cool.
A special treat is to drizzle each slice with Hershey's chocolate syrup. Yummy!
PUMPKIN COOKIES
From: Debbie D., AL
1 cup butter or margarine, softened
1 cup sugar
1 tsp. vanilla extract
1 cup canned pumpkin puree (I substitute sweet potatoes)
2 eggs
Pinch of salt
2 cups flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. baking soda
1 cup chopped walnuts
1 cup raisins
Cream first six ingredients together.
Sift flour, cinnamon, baking soda, and baking powder together; add to creamed mixture.
Add walnuts and raisins; mixing well. Drop by teaspoonfuls onto lightly greased baking sheets, about 2-inches apart.
Bake at 350 degrees F for 15-30 minutes on an ungreased cookie sheet.
Frost with Caramel Frosting.
CARAMEL FROSTING
1/2 cup dark brown sugar, firmly packed
4 tbsp milk
3 tbsp butter
1 cup powdered sugar, sifted
3/4 tsp. vanilla
Combine brown sugar, milk and butter in a saucepan. Boil for 2 minutes, stirring constantly. Cool.
Stir in powdered sugar and vanilla extract; beat until smooth and creamy.
DINNER-IN-A-PUMPKIN
From: From: Debbie D., AL
This is a fun dish to serve before the kids go trick or treating!
1 (8 to 10 lb.) pumpkin
1 1/2 lbs. ground beef
1 small onion, chopped
1 clove garlic, minced
1 1/2 tsp. sugar
1 1/2 tsp. mixed Italian herbs
1 1/2 tsp. salt
1/8 tsp. ground black pepper
4 cups tomato juice
3 cups cabbage, shredded
1/2 lb. green beans, cut
1 cup rice, uncooked
Wash pumpkin, cut off top, and scrape out seeds and discard.
Cook ground beef slightly, drain off grease. Add onion and garlic, saute slightly. Add seasonings and tomato juice; heat. Mix with uncooked rice.
Layer 1/3 each of the cabbage, green beans, rice, and meat mixture in pumpkin. Repeat layers and replace lid.
Bake at 350 degrees F for 2 1/2 to 3 hours or until done. Pumpkin is done when it is soft when pierced with a fork. Serve with tossed green salad and cornbread.
BOOGERS ON A STICK
From: fleigh
Add green food coloring to processed cheese spread. Dip a small pretzel stick in and rotate until a small lump of cheese forms. Make them as big as you like! Sorry about the name but that's how they were passed to me!
POACHED SKULL AND CROSSBONES
From: eggy/oz
Makes 4 servings
4 bananas
1 can pear halves, drained
Raisins
Strawberry or raspberry fruit or "all fruit" preserves
Preheat the oven to 350 degrees F.
Cut bananas in half lengthwise and place 2 halves, or bones, crisscrossed in X shapes in a baking dish or on a cookie sheet. Place your pear-half skulls on top of the banana X's, curved side up.
With a blunt knife, make 2 small slits in the pears for the eyes. Insert a raisin in each slit.
Bake for 10 to 15 minutes. Remove from the oven and carefully transfer to individual serving plates. Drip some fruit sauce blood around your creepy crossbones.
CATERPILLAR SANDWICH
From: Dawn NY
1/4 cup mayonnaise
2 teaspoons chopped fresh parsley
2 teaspoons dry mustard
1/4 teaspoon onion powder
1 loaf Italian bread
Luncheon meat
Cheese slices
Thinly sliced celery stalks
Olive slices with pimento in center
Preheat oven to 375 degrees F.
In a small bowl combine mayonnaise, parsley, dry mustard, and onion powder. Stir well and set aside.
Cut bread into 10 slices without cutting all the way through the loaf. Spread mayonnaise mixture between every other slice. Fold luncheon meat in half and tuck a slice of cheese in between. Insert folded meat and cheese into every other slot that has the mayonnaise mixture in it.
Wrap the loaf in foil and bake for 25 minutes.
Use celery sliced for antenna. Use olive slices on toothpicks for caterpillar eyes.
To serve, cut the loaf in slices at the cuts you didn't fill. Remove toothpicks if serving to children.
FREAKY FINGER FOOD
From: eggy/oz
Makes about 18 decrepit digits
1 cup all-purpose flour
2 tbsp cornstarch
1/8 tsp salt
1/2 cup unsalted butter, softened
1/2 cup confectioners' sugar, sifted
1/2 tsp vanilla
1/3 cup very finely chopped pecans
1/3 cup medium-coarse pecans
1/4 cup sliced almonds
Preheat oven to 350 degrees F.
Sift the flour and place it in a small mixing bowl. Add the cornstarch and salt. Stir together with a fork and set aside.
Place butter in a large mixing bowl and cream with an electric mixer. Sift in the sugar. Mix together until batter is fluffy. Add vanilla and pecans and blend well. Now slowly pour the flour mixture into the butter mixture, and combine until dough appears crumbly.
Place a piece of waxed paper about 12-inches long onto a smooth work surface. Place the dough on top of the waxed paper, then cover it with another piece of waxed paper about the same size. With a rolling pin, roll out the dough to 1/4-inch thick and slowly remove the top piece of paper.
Slice the dough with a butter knife into oblong shapes about the width of your middle finger. Use a metal spatula to lift the fingers onto an ungreased cookie sheet, making sure you leave about 1-inch in between each finger.
To give fingers an old and knotted appearance, bend some of them sideways at the knuckles. Use slivered almonds for each fingernail.
Place on lightly greased baking sheet.
Bake for 12 to 15 minutes. Then remove with potholders and transfer the cookies with the metal spatula to a wire rack to cool.
DINOSAUR EGGS
From: eggy/oz
2 pkgs (6 oz each) lime gelatin powder
2 1/2 cups boiling water
1/2 tsp ground cinnamon
1 cup cold milk
1 (3.4 oz) pkg instant vanilla pudding mix
Alfalfa sprouts (optional, for serving)
In a large bowl, dissolve gelatin in 2 1/2 cups boiling water; let stand at room temperature for 30 minutes. Stir in cinnamon.
In a large measuring cup with a spout, beat milk and pudding mix until blended, about 1 minute. Quickly whisk into gelatin until smooth. Pour into a 13x9x2-inch pan coated with cooking spray.* Refrigerate for 3 hours or until firm.
Cut into ovals or use an egg-shaped cookie cutter. Serve over alfalfa sprouts if desired.
*TO MAKE IN JELL-O JIGGLERS EGG MOLD:
Coat the inside and rim of each egg mold with cooking spray. Securely close each egg mold. Place mold, fill side up on a tray. After whisking pudding mixture into gelatin, immediately pour it into the mold through fill holds just to the top of the egg shape. Refrigerate for 3 hours or until firm. To unmold eggs, slide a dull, flat knife between eggs. Gently pry between each egg (do not pull the handle). Turn mold over and shake gently to remove eggs.
PIZZA MONSTERS
From: eggy/oz
Makes 6 monsters
(These freeze well.)
6 English muffins, halved
FOR THE FILLING:
1 (2 oz) can sliced mushrooms, drained
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1/3 cup chopped pepperoni
1/3 cup light mayonnaise
1/4 cup chopped onion
3 tbsp chopped ripe olives
Mix filling ingredients together and spread on each muffin half.
Bake at 450 degrees F until cheese bubbles, about 8 minutes.
GNARLED WITCHES FINGERS
From: Dawn NY
1 tbsp vegetable 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 or until golden and cooked through.
Trim the tips with the olive fingernails and serve on lettuce.
BUZZARD'S NESTS
From: eggy/oz
Makes 36 Nests
2 egg whites
1/8 tsp cream of tartar
1/2 tsp ground cinnamon
3/4 tsp vanilla
Dash salt
2/3 cup sugar
1/2 of a 10 oz pkg large shredded wheat cereal biscuits, crushed
1 (12 oz) pkg candy-coated chocolate covered peanuts (peanut M&M's)
Beat first five ingredients together in a small bowl at high speed until soft peaks form. Add sugar gradually, a tablespoon at a time, beating until stiff peaks form.
Mix in cereal. Drop by level tablespoonfuls onto lightly greased baking sheets. Make an indentation in center of each with the back of a teaspoon. Place 3 candies in the indention.
Bake at 275 degrees F for 30 minutes or until set. Remove at once and cool on racks. Store in an air-tight container.
From: eggy/oz:
MONSTER PUNCH:
Lime sherbet, with 7 up poured over it. It's slimy and green and it tastes great. The kids love it.
SPAGHETTI GUTS:
Cooked spaghetti with spaghetti squash mixed in. You can add blue food coloring to the tomato sauce. It's way gross.
BREAD OF THE DEAD
From: eggy/oz
4 cup flour
3 cup sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 cup vegetable oil
1 (1 lb.) can pumpkin puree (unsweetened)
2/3 cup cold water
4 eggs
1 cup chopped pecans
FOR SERVING:
Cream cheese, softened
Green food coloring
Sift together dry ingredients. Make a well in the center and add vegetable oil, pumpkin and 2/3 cup cold water. Blend well. Add eggs one at a time, beating well after each.
Fold in pecans. Pour batter into greased, floured loaf pans.
Bake at 350 degrees F for 1 hour. Cool on wire rack.
Add some green food color to softened cream cheese and serve as a topping for a goulish effect.
SNAKE BITS WITH BARBECUE SAUCE
From: eggy/oz
1 (10 oz) package rigatoni pasta
2 cans squirtable cheese spread
1 small jar barbecue sauce
16 to 20 whole black peppercorns
1 carrot
Cook pasta according to directions on package. Rinse the pasta in cold water.
TO MAKE SNAKES:
Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings.
To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake.
To make the forked tongues, ash, Peel skin off carrot. When completely clean of skin, make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues. Position tongues.
NUTTER BUTTER GHOSTS
From: Susan,IL
Dip Nutter Butter cookies in melted white almond bark and use mini chocolate chips for eyes.
GHOSTS ON BROOMSTICKS
Source: Creepy Cuisine by Lucy Munroe
From: Susan,IL
Makes 12
1 lb white chocolate chips
1/2 cup tiny red cinnamon candies
12 wooden Popsicle sticks
Heat 2-inches of water to simmering, not boiling, in the bottom of a double boiler. Place the white chocolate chips in the smaller pot and set it over the pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from the heat.
Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 candies into each ghost for eyes.
Freeze ghosts for 15 minutes, or until hard.
MAKE-A-FACE PUMPKIN COOKIES
Source: Bisquick Magazine, October 1999
From: Susan,IL
Makes 9 or 10 cookies
"Decorating these cookies is a perfect activity for kids at a Halloween party."
1 1/2 cups Bisquick baking mix
1/2 cup packed brown sugar
1/2 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 egg
Assorted candies (licorice candy, candy-coated peanut butter candies, candy coated chocolate candies)
Place waxed paper on microwavable plate. Mix all ingredients except candies until very soft dough forms.
Drop dough by 2 rounded tablespoonfuls onto waxed paper; spread to make 3-inch circles. Makes 3 cookies at a time. Decorate with candies to make monster faces.
Microwave uncovered on High 1 minute. Turn plate 1/2 turn. Microwave 30 seconds to 1 minute longer, checking once or twice until cookies are puffed and dry.
Slide waxed paper with cookies onto wire rack. Cool 5 minutes; remove cookies waxed paper to wire rack. Repeat with remaining dough.
SERVING SUGGESTION:
Serve with "brain juice: Add red cinnamon candies to hot apple juice, and stir until melted.
From: Judy/AZ:
HALLOWEEN DRINK
Mix something yellow with something blue; orange juice and mountain dew are good for the yellow. Great blue drink - kool-aid is good for the blue. You'll end up with a radioactive shade of green. If you're using a punch bowl try this: get some latex gloves, fill them with water or juice, freeze. Unmold carefully and float "disembodied" hands in a punch bowl. Dry ice and black lighting is a good effect, too.
GHOUL-ADE
1 pkg. Grape unsweetened Kool-Aid
1 pkg. Orange unsweetened Kool-Aid
2 cups sugar
3 quarts cold water
1 quart chilled ginger ale.
This will be as black as midnight, but delicious
PUMPKIN FLAN
From: Gina, Fla
1 (16 oz.) can pumpkin puree (not sweetened pie filling)
1/2 tsp. cinnamon
1/4 tsp. ground cloves
2/3 cup evaporated milk
2/3 cup sweetened condensed milk
1 tsp. vanilla
5 large eggs
1/4 cup sugar
FOR CARAMELIZING PAN:
1 cup sugar
Blend together the pumpkin, spices, milks and vanilla. Stir in the eggs one at a time and then the 1/4 cup sugar. Blend well.
Caramelize the sugar in a saucepot till golden amber. As it begins to dissolve, stir often...once dissolved do not stir as it will begin to crystallize. Pour into the custard molds or an 8" souffl pan. Tilt and cover sides and bottom. It will begin to harden. Pour custard in and then set in the middle of a larger pan and fill that pan half-way with water (bain marie)
Bake at 350 degrees F for 40 minutes for custard cups and 1 hour and 20 minutes for souffle pan. Allow to come to room temp., then chill before inverting on a platter.
PUMPKIN DESSERT
From: Gina, Fla
FOR THE BASE:
1 box yellow cake mix (reserve 3/4 cup for topping
1/4 lb. margarine
1 beaten egg
FOR THE PUMPKIN MIXTURE:
1 (29 oz.) can pumpkin puree
3 eggs
1 1/2 tsp. cinnamon
1/4 cup white sugar
1/2 cup brown sugar
2/3 cup evaporated milk
FOR THE TOPPING:
3/4 cup cake mix (the reserved cake mix)
1/2 cup powdered sugar
1/4 cup butter or margarine, softened
Chopped walnuts
Blend the first three ingredients with wooden spoon. Pat into a greased 9x13-inch baking pan. Mix ingredients for the pumpkin mixture together well and pour over cake base in pan.
Topping: Mix the reserved 3/4 cup dry cake mix and powdered sugar. Work well with hands. Add butter and chopped nuts. Sprinkle over mixture.
Bake at 350 degrees F for 45-50 minutes.
DINNER IN A PUMPKIN
Source: Today's Tips for Easy Living by Dian Thomas, HP Books
From: Gina, Fla
1 small to medium pumpkin
1 onion, chopped
2 tablespoons vegetable oil
1 1/2 to 2 lbs. ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 cups cooked rice
1 (8 oz.) can sliced water chestnuts, drained
Cut off the top of pumpkin and thoroughly clean out seeds and pulp.
Preheat oven to 350 degrees F.
In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and undated soup. Simmer 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
Bake 1 hour or until inside meat of the pumpkin is tender (cooking time may vary up to 2 hours, depending on size of pumpkin).
Place entire pumpkin on serving platter. Remove pumpkin lid and scoop out some of the meat mixture and cooked pumpkin. Serve together.
PUMPKIN COBBLER
From: Sara,MN
Every time I make this everyone wants the recipe.
3 eggs
1 cup sugar
1 (12 oz) can evaporated milk
1 (16 oz) can pumpkin puree
1 teaspoon pumpkin pie spice
1 (2-layer-size) yellow cake mix
3/4 cup butter, melted
1 cup chopped walnuts
Vanilla ice cream (for serving)
Combine, eggs, sugar, evaporated milk, pumpkin and pumpkin pie spice. Mix well and pour into a greased 13x9-inch baking pan
Crumble dry yellow cake mix over it and drizzle with the melted butter. Sprinkle walnuts.
Bake 1 hour 350 degrees F. Let cool about 10-30 minutes.
Serve topped with vanilla ice cream.
Recipe Swap - October 5, 1999
RECIPES IN THIS FILE:
Raisin Spice Bars with Vanilla Icing
Pecan Cheesecake
Pumpkin Cookies with Caramel Frosting
Dinner-in-a-Pumpkin
Boogers on a Stick
Poached Skull and Crossbones
Caterpillar Sandwich
Freaky Finger Food
Dinosaur Eggs
Pizza Monsters
Gnarled Witches Fingers
Buzzard's Nests
Monster Punch
Spaghetti Guts
Bread of the Dead
Snake Bits with Barbecue Sauce
Nutter Butter Ghosts
Ghosts on Broomsticks
Make-a-Face Pumpkin Cookies
Halloween Drink
Ghoul-Ade
Pumpkin Flan
Pumpkin Dessert
Dinner in a Pumpkin
Pumpkin Cobbler
RAISIN SPICE BARS WITH VANILLA ICING
From: Debbie D., AL
2 cups sugar
2 cups water
2 cups raisins
1 cup butter
2 tsp. ground cloves
1 tsp. salt
3 1/2 cups sifted flour
1 tsp. baking soda dissolved in 1 tbsp. water
Vanilla Icing (recipe follows)
Preheat oven to 350 degrees F. Lightly butter a (11 1/2 x 17 1/2-inch) baking pan.
Combine sugar, 2 cups water, raisins, butter, cloves and salt; bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat.
Mix in flour and baking soda mixture. Spread in preapred pan.
Bake at 350 degrees F for 15 minutes or until middle puffs slightly. Cool.
Spread Vanilla Icing thinly over top; cut into bars.
VANILLA ICING
1 1/2 cups powdered sugar
1/4 tsp. vanilla extract
2 to 3 tbsp milk (as needed)
Combine the frosting ingredients together and beat until smooth; adding enough milk to make icing easy to spread thinly over bars.
PECAN CHEESECAKE
From: Debbie D., AL
"Pecans will rise to the top of the cheesecake and will have a layered appearance when cut."
1 (8 oz.) pkg. cream cheese, softened
1/3 cup and 1/2 cup sugar, divided use
1 tsp. vanilla
4 large eggs, divided use
1 (9-inch) graham cracker crust.
1 1/4 cups chopped pecans
1 cup light corn syrup
1 tsp. vanilla
Hershey's chocolate syrup (optional, for serving)
Whisk together the cream cheese, 1/3 cup sugar, 1 teaspoon vanilla, and 1 egg until smooth.
Pour into graham cracker crust. Sprinkle pecans over filling.
In another bowl, place corn syrup, 3 eggs, 1/2 cup sugar and 1 teaspoon vanilla. Whisk until smooth. Pour mixture over pecans.
Bake at 350 degrees F for 50-60 minutes until the cheesecake is set. Let cool.
A special treat is to drizzle each slice with Hershey's chocolate syrup. Yummy!
PUMPKIN COOKIES
From: Debbie D., AL
1 cup butter or margarine, softened
1 cup sugar
1 tsp. vanilla extract
1 cup canned pumpkin puree (I substitute sweet potatoes)
2 eggs
Pinch of salt
2 cups flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. baking soda
1 cup chopped walnuts
1 cup raisins
Cream first six ingredients together.
Sift flour, cinnamon, baking soda, and baking powder together; add to creamed mixture.
Add walnuts and raisins; mixing well. Drop by teaspoonfuls onto lightly greased baking sheets, about 2-inches apart.
Bake at 350 degrees F for 15-30 minutes on an ungreased cookie sheet.
Frost with Caramel Frosting.
CARAMEL FROSTING
1/2 cup dark brown sugar, firmly packed
4 tbsp milk
3 tbsp butter
1 cup powdered sugar, sifted
3/4 tsp. vanilla
Combine brown sugar, milk and butter in a saucepan. Boil for 2 minutes, stirring constantly. Cool.
Stir in powdered sugar and vanilla extract; beat until smooth and creamy.
DINNER-IN-A-PUMPKIN
From: From: Debbie D., AL
This is a fun dish to serve before the kids go trick or treating!
1 (8 to 10 lb.) pumpkin
1 1/2 lbs. ground beef
1 small onion, chopped
1 clove garlic, minced
1 1/2 tsp. sugar
1 1/2 tsp. mixed Italian herbs
1 1/2 tsp. salt
1/8 tsp. ground black pepper
4 cups tomato juice
3 cups cabbage, shredded
1/2 lb. green beans, cut
1 cup rice, uncooked
Wash pumpkin, cut off top, and scrape out seeds and discard.
Cook ground beef slightly, drain off grease. Add onion and garlic, saute slightly. Add seasonings and tomato juice; heat. Mix with uncooked rice.
Layer 1/3 each of the cabbage, green beans, rice, and meat mixture in pumpkin. Repeat layers and replace lid.
Bake at 350 degrees F for 2 1/2 to 3 hours or until done. Pumpkin is done when it is soft when pierced with a fork. Serve with tossed green salad and cornbread.
BOOGERS ON A STICK
From: fleigh
Add green food coloring to processed cheese spread. Dip a small pretzel stick in and rotate until a small lump of cheese forms. Make them as big as you like! Sorry about the name but that's how they were passed to me!
POACHED SKULL AND CROSSBONES
From: eggy/oz
Makes 4 servings
4 bananas
1 can pear halves, drained
Raisins
Strawberry or raspberry fruit or "all fruit" preserves
Preheat the oven to 350 degrees F.
Cut bananas in half lengthwise and place 2 halves, or bones, crisscrossed in X shapes in a baking dish or on a cookie sheet. Place your pear-half skulls on top of the banana X's, curved side up.
With a blunt knife, make 2 small slits in the pears for the eyes. Insert a raisin in each slit.
Bake for 10 to 15 minutes. Remove from the oven and carefully transfer to individual serving plates. Drip some fruit sauce blood around your creepy crossbones.
CATERPILLAR SANDWICH
From: Dawn NY
1/4 cup mayonnaise
2 teaspoons chopped fresh parsley
2 teaspoons dry mustard
1/4 teaspoon onion powder
1 loaf Italian bread
Luncheon meat
Cheese slices
Thinly sliced celery stalks
Olive slices with pimento in center
Preheat oven to 375 degrees F.
In a small bowl combine mayonnaise, parsley, dry mustard, and onion powder. Stir well and set aside.
Cut bread into 10 slices without cutting all the way through the loaf. Spread mayonnaise mixture between every other slice. Fold luncheon meat in half and tuck a slice of cheese in between. Insert folded meat and cheese into every other slot that has the mayonnaise mixture in it.
Wrap the loaf in foil and bake for 25 minutes.
Use celery sliced for antenna. Use olive slices on toothpicks for caterpillar eyes.
To serve, cut the loaf in slices at the cuts you didn't fill. Remove toothpicks if serving to children.
FREAKY FINGER FOOD
From: eggy/oz
Makes about 18 decrepit digits
1 cup all-purpose flour
2 tbsp cornstarch
1/8 tsp salt
1/2 cup unsalted butter, softened
1/2 cup confectioners' sugar, sifted
1/2 tsp vanilla
1/3 cup very finely chopped pecans
1/3 cup medium-coarse pecans
1/4 cup sliced almonds
Preheat oven to 350 degrees F.
Sift the flour and place it in a small mixing bowl. Add the cornstarch and salt. Stir together with a fork and set aside.
Place butter in a large mixing bowl and cream with an electric mixer. Sift in the sugar. Mix together until batter is fluffy. Add vanilla and pecans and blend well. Now slowly pour the flour mixture into the butter mixture, and combine until dough appears crumbly.
Place a piece of waxed paper about 12-inches long onto a smooth work surface. Place the dough on top of the waxed paper, then cover it with another piece of waxed paper about the same size. With a rolling pin, roll out the dough to 1/4-inch thick and slowly remove the top piece of paper.
Slice the dough with a butter knife into oblong shapes about the width of your middle finger. Use a metal spatula to lift the fingers onto an ungreased cookie sheet, making sure you leave about 1-inch in between each finger.
To give fingers an old and knotted appearance, bend some of them sideways at the knuckles. Use slivered almonds for each fingernail.
Place on lightly greased baking sheet.
Bake for 12 to 15 minutes. Then remove with potholders and transfer the cookies with the metal spatula to a wire rack to cool.
DINOSAUR EGGS
From: eggy/oz
2 pkgs (6 oz each) lime gelatin powder
2 1/2 cups boiling water
1/2 tsp ground cinnamon
1 cup cold milk
1 (3.4 oz) pkg instant vanilla pudding mix
Alfalfa sprouts (optional, for serving)
In a large bowl, dissolve gelatin in 2 1/2 cups boiling water; let stand at room temperature for 30 minutes. Stir in cinnamon.
In a large measuring cup with a spout, beat milk and pudding mix until blended, about 1 minute. Quickly whisk into gelatin until smooth. Pour into a 13x9x2-inch pan coated with cooking spray.* Refrigerate for 3 hours or until firm.
Cut into ovals or use an egg-shaped cookie cutter. Serve over alfalfa sprouts if desired.
*TO MAKE IN JELL-O JIGGLERS EGG MOLD:
Coat the inside and rim of each egg mold with cooking spray. Securely close each egg mold. Place mold, fill side up on a tray. After whisking pudding mixture into gelatin, immediately pour it into the mold through fill holds just to the top of the egg shape. Refrigerate for 3 hours or until firm. To unmold eggs, slide a dull, flat knife between eggs. Gently pry between each egg (do not pull the handle). Turn mold over and shake gently to remove eggs.
PIZZA MONSTERS
From: eggy/oz
Makes 6 monsters
(These freeze well.)
6 English muffins, halved
FOR THE FILLING:
1 (2 oz) can sliced mushrooms, drained
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1/3 cup chopped pepperoni
1/3 cup light mayonnaise
1/4 cup chopped onion
3 tbsp chopped ripe olives
Mix filling ingredients together and spread on each muffin half.
Bake at 450 degrees F until cheese bubbles, about 8 minutes.
GNARLED WITCHES FINGERS
From: Dawn NY
1 tbsp vegetable 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 or until golden and cooked through.
Trim the tips with the olive fingernails and serve on lettuce.
BUZZARD'S NESTS
From: eggy/oz
Makes 36 Nests
2 egg whites
1/8 tsp cream of tartar
1/2 tsp ground cinnamon
3/4 tsp vanilla
Dash salt
2/3 cup sugar
1/2 of a 10 oz pkg large shredded wheat cereal biscuits, crushed
1 (12 oz) pkg candy-coated chocolate covered peanuts (peanut M&M's)
Beat first five ingredients together in a small bowl at high speed until soft peaks form. Add sugar gradually, a tablespoon at a time, beating until stiff peaks form.
Mix in cereal. Drop by level tablespoonfuls onto lightly greased baking sheets. Make an indentation in center of each with the back of a teaspoon. Place 3 candies in the indention.
Bake at 275 degrees F for 30 minutes or until set. Remove at once and cool on racks. Store in an air-tight container.
From: eggy/oz:
MONSTER PUNCH:
Lime sherbet, with 7 up poured over it. It's slimy and green and it tastes great. The kids love it.
SPAGHETTI GUTS:
Cooked spaghetti with spaghetti squash mixed in. You can add blue food coloring to the tomato sauce. It's way gross.
BREAD OF THE DEAD
From: eggy/oz
4 cup flour
3 cup sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 cup vegetable oil
1 (1 lb.) can pumpkin puree (unsweetened)
2/3 cup cold water
4 eggs
1 cup chopped pecans
FOR SERVING:
Cream cheese, softened
Green food coloring
Sift together dry ingredients. Make a well in the center and add vegetable oil, pumpkin and 2/3 cup cold water. Blend well. Add eggs one at a time, beating well after each.
Fold in pecans. Pour batter into greased, floured loaf pans.
Bake at 350 degrees F for 1 hour. Cool on wire rack.
Add some green food color to softened cream cheese and serve as a topping for a goulish effect.
SNAKE BITS WITH BARBECUE SAUCE
From: eggy/oz
1 (10 oz) package rigatoni pasta
2 cans squirtable cheese spread
1 small jar barbecue sauce
16 to 20 whole black peppercorns
1 carrot
Cook pasta according to directions on package. Rinse the pasta in cold water.
TO MAKE SNAKES:
Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings.
To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake.
To make the forked tongues, ash, Peel skin off carrot. When completely clean of skin, make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues. Position tongues.
NUTTER BUTTER GHOSTS
From: Susan,IL
Dip Nutter Butter cookies in melted white almond bark and use mini chocolate chips for eyes.
GHOSTS ON BROOMSTICKS
Source: Creepy Cuisine by Lucy Munroe
From: Susan,IL
Makes 12
1 lb white chocolate chips
1/2 cup tiny red cinnamon candies
12 wooden Popsicle sticks
Heat 2-inches of water to simmering, not boiling, in the bottom of a double boiler. Place the white chocolate chips in the smaller pot and set it over the pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from the heat.
Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 candies into each ghost for eyes.
Freeze ghosts for 15 minutes, or until hard.
MAKE-A-FACE PUMPKIN COOKIES
Source: Bisquick Magazine, October 1999
From: Susan,IL
Makes 9 or 10 cookies
"Decorating these cookies is a perfect activity for kids at a Halloween party."
1 1/2 cups Bisquick baking mix
1/2 cup packed brown sugar
1/2 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 egg
Assorted candies (licorice candy, candy-coated peanut butter candies, candy coated chocolate candies)
Place waxed paper on microwavable plate. Mix all ingredients except candies until very soft dough forms.
Drop dough by 2 rounded tablespoonfuls onto waxed paper; spread to make 3-inch circles. Makes 3 cookies at a time. Decorate with candies to make monster faces.
Microwave uncovered on High 1 minute. Turn plate 1/2 turn. Microwave 30 seconds to 1 minute longer, checking once or twice until cookies are puffed and dry.
Slide waxed paper with cookies onto wire rack. Cool 5 minutes; remove cookies waxed paper to wire rack. Repeat with remaining dough.
SERVING SUGGESTION:
Serve with "brain juice: Add red cinnamon candies to hot apple juice, and stir until melted.
From: Judy/AZ:
HALLOWEEN DRINK
Mix something yellow with something blue; orange juice and mountain dew are good for the yellow. Great blue drink - kool-aid is good for the blue. You'll end up with a radioactive shade of green. If you're using a punch bowl try this: get some latex gloves, fill them with water or juice, freeze. Unmold carefully and float "disembodied" hands in a punch bowl. Dry ice and black lighting is a good effect, too.
GHOUL-ADE
1 pkg. Grape unsweetened Kool-Aid
1 pkg. Orange unsweetened Kool-Aid
2 cups sugar
3 quarts cold water
1 quart chilled ginger ale.
This will be as black as midnight, but delicious
PUMPKIN FLAN
From: Gina, Fla
1 (16 oz.) can pumpkin puree (not sweetened pie filling)
1/2 tsp. cinnamon
1/4 tsp. ground cloves
2/3 cup evaporated milk
2/3 cup sweetened condensed milk
1 tsp. vanilla
5 large eggs
1/4 cup sugar
FOR CARAMELIZING PAN:
1 cup sugar
Blend together the pumpkin, spices, milks and vanilla. Stir in the eggs one at a time and then the 1/4 cup sugar. Blend well.
Caramelize the sugar in a saucepot till golden amber. As it begins to dissolve, stir often...once dissolved do not stir as it will begin to crystallize. Pour into the custard molds or an 8" souffl pan. Tilt and cover sides and bottom. It will begin to harden. Pour custard in and then set in the middle of a larger pan and fill that pan half-way with water (bain marie)
Bake at 350 degrees F for 40 minutes for custard cups and 1 hour and 20 minutes for souffle pan. Allow to come to room temp., then chill before inverting on a platter.
PUMPKIN DESSERT
From: Gina, Fla
FOR THE BASE:
1 box yellow cake mix (reserve 3/4 cup for topping
1/4 lb. margarine
1 beaten egg
FOR THE PUMPKIN MIXTURE:
1 (29 oz.) can pumpkin puree
3 eggs
1 1/2 tsp. cinnamon
1/4 cup white sugar
1/2 cup brown sugar
2/3 cup evaporated milk
FOR THE TOPPING:
3/4 cup cake mix (the reserved cake mix)
1/2 cup powdered sugar
1/4 cup butter or margarine, softened
Chopped walnuts
Blend the first three ingredients with wooden spoon. Pat into a greased 9x13-inch baking pan. Mix ingredients for the pumpkin mixture together well and pour over cake base in pan.
Topping: Mix the reserved 3/4 cup dry cake mix and powdered sugar. Work well with hands. Add butter and chopped nuts. Sprinkle over mixture.
Bake at 350 degrees F for 45-50 minutes.
DINNER IN A PUMPKIN
Source: Today's Tips for Easy Living by Dian Thomas, HP Books
From: Gina, Fla
1 small to medium pumpkin
1 onion, chopped
2 tablespoons vegetable oil
1 1/2 to 2 lbs. ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 cups cooked rice
1 (8 oz.) can sliced water chestnuts, drained
Cut off the top of pumpkin and thoroughly clean out seeds and pulp.
Preheat oven to 350 degrees F.
In a large skillet, saute onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and undated soup. Simmer 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
Bake 1 hour or until inside meat of the pumpkin is tender (cooking time may vary up to 2 hours, depending on size of pumpkin).
Place entire pumpkin on serving platter. Remove pumpkin lid and scoop out some of the meat mixture and cooked pumpkin. Serve together.
PUMPKIN COBBLER
From: Sara,MN
Every time I make this everyone wants the recipe.
3 eggs
1 cup sugar
1 (12 oz) can evaporated milk
1 (16 oz) can pumpkin puree
1 teaspoon pumpkin pie spice
1 (2-layer-size) yellow cake mix
3/4 cup butter, melted
1 cup chopped walnuts
Vanilla ice cream (for serving)
Combine, eggs, sugar, evaporated milk, pumpkin and pumpkin pie spice. Mix well and pour into a greased 13x9-inch baking pan
Crumble dry yellow cake mix over it and drizzle with the melted butter. Sprinkle walnuts.
Bake 1 hour 350 degrees F. Let cool about 10-30 minutes.
Serve topped with vanilla ice cream.
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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