Ingredients
•12 gummy spiders
•1 vinyl glove
•1 gallon tropical fruit punch, chilled
•2 liters lemon-lime soda, chilled
•1 quart raspberry sherbet
Directions
•Pour water into an ice cube tray; add a gummy spider to each of 12 compartments. Freeze for at least 4 hours. Fill glove with water; tie or seal and freeze for at least 4 hours.
•In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice cubes. Remove glove from hand-shaped ice; add to punch. Serve immediately. Yield: 32 servings (6 quarts).
Showing posts with label halloween. Show all posts
Showing posts with label halloween. Show all posts
Monday, September 19, 2011
Halloween Treats - Vampire Bites
•1 ½ cups flour
•¾ teaspoon baking soda
•½ teaspoon cinnamon
•½ cup butter, softened
•½ cup packed brown sugar
•1 egg
•Red food coloring
•¼ cup red decorator’s sugar
•24 pieces MILKY WAY® Minis
•1 tube vanilla frosting
•Plastic wrap
•Electric mixer
•Large bowl
•Medium bowl
•2 cookie sheet pans
•1. Combine the flour, baking soda and cinnamon in a medium bowl. Set aside.
•2. Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the egg; beat well. Slowly add the flour mixture into the dough until blended. Add enough food coloring to tint the dough a bright red. Cover the bowl with plastic wrap, and refrigerate at least 2 hours.
•3. Preheat oven to 375°F. Line the cookie sheet pans with the parchment paper.
•4. Using a rolling pin, roll out the dough on a lightly floured surface to 1/4-inch thickness. Use a cookie cutter to cut out 24 lip shapes. Otherwise, you can form the dough into 24 balls and flatten each slightly to create free-form shaped lips using your hands to pinch and shape the dough. Transfer these to the prepared cookie sheets. Re-roll the scraps if necessary.
•5. Sprinkle the cookies with red sugar. Bake 7-10 minutes, or until golden brown. Remove from the oven, and immediately press a MILKY WAY® Minis into the center of each cookie. Cool completely. Use vanilla frosting to pipe fangs over the candy.
•¾ teaspoon baking soda
•½ teaspoon cinnamon
•½ cup butter, softened
•½ cup packed brown sugar
•1 egg
•Red food coloring
•¼ cup red decorator’s sugar
•24 pieces MILKY WAY® Minis
•1 tube vanilla frosting
•Plastic wrap
•Electric mixer
•Large bowl
•Medium bowl
•2 cookie sheet pans
•1. Combine the flour, baking soda and cinnamon in a medium bowl. Set aside.
•2. Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the egg; beat well. Slowly add the flour mixture into the dough until blended. Add enough food coloring to tint the dough a bright red. Cover the bowl with plastic wrap, and refrigerate at least 2 hours.
•3. Preheat oven to 375°F. Line the cookie sheet pans with the parchment paper.
•4. Using a rolling pin, roll out the dough on a lightly floured surface to 1/4-inch thickness. Use a cookie cutter to cut out 24 lip shapes. Otherwise, you can form the dough into 24 balls and flatten each slightly to create free-form shaped lips using your hands to pinch and shape the dough. Transfer these to the prepared cookie sheets. Re-roll the scraps if necessary.
•5. Sprinkle the cookies with red sugar. Bake 7-10 minutes, or until golden brown. Remove from the oven, and immediately press a MILKY WAY® Minis into the center of each cookie. Cool completely. Use vanilla frosting to pipe fangs over the candy.
Halloween Treats - Red Velvet Brains Cupcakes
Ingredients
Cupcakes:
•2 eggs
•1 1/2 cups canola oil
•1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
•1 teaspoon white wine or cider vinegar
•1 teaspoon red food coloring (recommended: Select natural food coloring)
•1 teaspoon pure vanilla extract
•1 1/3 cups granulated sugar
•2 1/2 cups all-purpose flour
•3/4 teaspoon fine sea salt
•2 teaspoons natural cocoa powder (not Dutch-processed)
•1 teaspoon baking soda
Frosting:
•1 stick unsalted butter, softened
•4 cups confectioners' sugar
•1/3 cup whole milk
•Red and black food coloring
•1 teaspoon pure vanilla extract
•Salt
Directions
Preheat the oven to 350 degrees F. Line a cupcake tin with 12 paper liners (preferably silver).
For the cupcakes: Crack the eggs into your mixer. Add the canola oil, buttermilk and vinegar. Drop in the food coloring and vanilla. Let it stir up until well mixed.
Put the sugar, flour, salt, cocoa powder and baking soda in a large bowl. Whisk together until well mixed. Then sift this right onto a big piece of waxed paper, it makes it easy to transport to the mixer. Make sure there are no clumps.
Turn your mixture on low and slowly add the flour mixture to the wet ingredients as it's mixing. Turn the mixer up just a bit and combine well. Stop and scrape down the bowl.
Use an ice cream scoop to evenly dish the batter out into the cupcake liners, about 3/4 full.
Pop the cupcakes in the oven until a cake tester comes out nice and clean, about 20 minutes. Allow to cool in pan for 10 minutes, then remove and set aside to cool completely before frosting.
For the frosting: Add the softened butter and confectioners' sugar and cream together in a mixer. Add the milk. Stop and scrape down the bowl, getting all the confectioners' sugar incorporated. Add a couple drops of black food coloring and then some red food coloring. Mix in the vanilla and a pinch of salt. Mix well.
Fill a pastry bag or snip the corner of a zip top bag. Fill with the frosting. (To fill the bag easily, wrap the bag around a cup and wrap the edges of the bag around the top to keep the bag open while filling with frosting.)
Frost the cupcakes, making a little squiggly line down the middle, and then filling in little swirls to look like the brain. Repeat on the other side and for the rest of the cupcakes.
Cupcakes:
•2 eggs
•1 1/2 cups canola oil
•1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
•1 teaspoon white wine or cider vinegar
•1 teaspoon red food coloring (recommended: Select natural food coloring)
•1 teaspoon pure vanilla extract
•1 1/3 cups granulated sugar
•2 1/2 cups all-purpose flour
•3/4 teaspoon fine sea salt
•2 teaspoons natural cocoa powder (not Dutch-processed)
•1 teaspoon baking soda
Frosting:
•1 stick unsalted butter, softened
•4 cups confectioners' sugar
•1/3 cup whole milk
•Red and black food coloring
•1 teaspoon pure vanilla extract
•Salt
Directions
Preheat the oven to 350 degrees F. Line a cupcake tin with 12 paper liners (preferably silver).
For the cupcakes: Crack the eggs into your mixer. Add the canola oil, buttermilk and vinegar. Drop in the food coloring and vanilla. Let it stir up until well mixed.
Put the sugar, flour, salt, cocoa powder and baking soda in a large bowl. Whisk together until well mixed. Then sift this right onto a big piece of waxed paper, it makes it easy to transport to the mixer. Make sure there are no clumps.
Turn your mixture on low and slowly add the flour mixture to the wet ingredients as it's mixing. Turn the mixer up just a bit and combine well. Stop and scrape down the bowl.
Use an ice cream scoop to evenly dish the batter out into the cupcake liners, about 3/4 full.
Pop the cupcakes in the oven until a cake tester comes out nice and clean, about 20 minutes. Allow to cool in pan for 10 minutes, then remove and set aside to cool completely before frosting.
For the frosting: Add the softened butter and confectioners' sugar and cream together in a mixer. Add the milk. Stop and scrape down the bowl, getting all the confectioners' sugar incorporated. Add a couple drops of black food coloring and then some red food coloring. Mix in the vanilla and a pinch of salt. Mix well.
Fill a pastry bag or snip the corner of a zip top bag. Fill with the frosting. (To fill the bag easily, wrap the bag around a cup and wrap the edges of the bag around the top to keep the bag open while filling with frosting.)
Frost the cupcakes, making a little squiggly line down the middle, and then filling in little swirls to look like the brain. Repeat on the other side and for the rest of the cupcakes.
Halloween Treats - Vampire Drink
by
mothervixenTzimisce Elder on Sep. 11, 2011 at 10:58 PM Vampire Drink Recipe
Ingredients
1 part Liqueur, raspberry
1 part Vodka
1 part Cranberry Juice
1 part Lime Juice
Mixing Instructions
Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass.
Glass to Use
Cocktail glass
mothervixenTzimisce Elder on Sep. 11, 2011 at 10:58 PM Vampire Drink Recipe
Ingredients
1 part Liqueur, raspberry
1 part Vodka
1 part Cranberry Juice
1 part Lime Juice
Mixing Instructions
Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass.
Glass to Use
Cocktail glass
Halloween Treats - Bloody Severed Fingers
“Finger” Ingredients (yields 50-60 reasonably sized fingers):
•1 cup butter, softened
•1 cup powdered sugar
•1 egg
•1 1/2 teaspoon vanilla extract
•3 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
•1/4 teaspoon salt
•1/2 cup sliced almonds
•1/2 tablespoon of red jam (I used Trader Joe’s raspberry)
•Blood” Ingredients:
•1 cup white chocolate – I used white chocolate chips because the small morsels melt faster
•1/4 cup milk
•1 teaspoon red food dye, or more if your chocolate looks too pink
Preparation:
1.In a large mixing bowl, beat the butter until smooth and creamy. A whisk will suffice, but if you’re one of those lucky people who have a hand mixer, that’s going to come in handy.
2.Add the sugar, egg, and vanilla extract and mix well. Keep whisking.
3.Add the flour, baking powder, cinnamon, nutmeg, and salt and beat until completely mixed. See, this is where it gets tough to get by with just the whisk because the dough is too thick.
At this point, grab a spatula and remove any dough that is stuck to the whisk. Fold and smash and mix with the spatula if you want, but I just washed up and kneaded the dough with my hands. It’s fun. Like edible Play-Doh, except you can’t actually eat it or you won’t have anything left to bake with.
1.Cover the dough and refrigerate for at least 30 minutes. I let it refrigerate for about 24 hours because I had somewhere to be, and it turned out fine – you’ll just need to break off the dough with a butter knife and work the dough in your hands a bit more when rolling the fingers.
2.When you’re ready to start rolling the fingers, preheat the oven to 325°F.
3.Line ungreased baking sheets with wax paper. This will make your life easier when you dip the fingers in chocolate after baking.
4.With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. I like the knuckles to be a little swollen, so I smush the dough together a little where the knuckle should be. I think it makes them creepier. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.
5.Dip an almond slice in the jam and stick it onto the skinny end of the finger to create a nail. Don’t worry if the jam oozes out from under the nail. It’ll look great after it’s baked.
6.Use a butter knife to make knuckle marks on the finger cookies, and scratch up the severed end of the finger.
7.Place fingers on an ungreased cookie sheet about 1 inch apart, and repeat steps 6 to 9 until you’ve used up all the dough.
8.1.Place the baking sheets with the fingers on them in the refrigerator for 10-15 minutes to prevent spreading upon baking. No one wants flattened, fat fingers. They’re scarier when they look real.
2.Bake 20-25 minutes, until fingers are slightly golden. Remove from the oven and let cool. Meanwhile, prepare the bloody chocolate.
3.In a small saucepan, heat milk on medium low until steaming, but not boiling. Add white chocolate and stir until it reaches a smooth consistency. If it’s egregiously thick, you may add more milk, but why ruin a good thing? It’s chocolate; it doesn’t need any help being delicious! Add red food dye until desired color is reached.
4.Once fingers are cool, dip the severed ends into the chocolate and let it drip upwards towards the nail. Place fingers back onto the wax paper-lined baking sheet to cool.
5.Once chocolate is cooled and fingers are easily removed from the wax paper, feel free to serve!
•1 cup butter, softened
•1 cup powdered sugar
•1 egg
•1 1/2 teaspoon vanilla extract
•3 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
•1/4 teaspoon salt
•1/2 cup sliced almonds
•1/2 tablespoon of red jam (I used Trader Joe’s raspberry)
•Blood” Ingredients:
•1 cup white chocolate – I used white chocolate chips because the small morsels melt faster
•1/4 cup milk
•1 teaspoon red food dye, or more if your chocolate looks too pink
Preparation:
1.In a large mixing bowl, beat the butter until smooth and creamy. A whisk will suffice, but if you’re one of those lucky people who have a hand mixer, that’s going to come in handy.
2.Add the sugar, egg, and vanilla extract and mix well. Keep whisking.
3.Add the flour, baking powder, cinnamon, nutmeg, and salt and beat until completely mixed. See, this is where it gets tough to get by with just the whisk because the dough is too thick.
At this point, grab a spatula and remove any dough that is stuck to the whisk. Fold and smash and mix with the spatula if you want, but I just washed up and kneaded the dough with my hands. It’s fun. Like edible Play-Doh, except you can’t actually eat it or you won’t have anything left to bake with.
1.Cover the dough and refrigerate for at least 30 minutes. I let it refrigerate for about 24 hours because I had somewhere to be, and it turned out fine – you’ll just need to break off the dough with a butter knife and work the dough in your hands a bit more when rolling the fingers.
2.When you’re ready to start rolling the fingers, preheat the oven to 325°F.
3.Line ungreased baking sheets with wax paper. This will make your life easier when you dip the fingers in chocolate after baking.
4.With your hands, roll a heaping tablespoon of dough into a finger shape for each cookie. I like the knuckles to be a little swollen, so I smush the dough together a little where the knuckle should be. I think it makes them creepier. If the dough gets sticky and hard to work with, put it back in the refrigerator for a little while.
5.Dip an almond slice in the jam and stick it onto the skinny end of the finger to create a nail. Don’t worry if the jam oozes out from under the nail. It’ll look great after it’s baked.
6.Use a butter knife to make knuckle marks on the finger cookies, and scratch up the severed end of the finger.
7.Place fingers on an ungreased cookie sheet about 1 inch apart, and repeat steps 6 to 9 until you’ve used up all the dough.
8.1.Place the baking sheets with the fingers on them in the refrigerator for 10-15 minutes to prevent spreading upon baking. No one wants flattened, fat fingers. They’re scarier when they look real.
2.Bake 20-25 minutes, until fingers are slightly golden. Remove from the oven and let cool. Meanwhile, prepare the bloody chocolate.
3.In a small saucepan, heat milk on medium low until steaming, but not boiling. Add white chocolate and stir until it reaches a smooth consistency. If it’s egregiously thick, you may add more milk, but why ruin a good thing? It’s chocolate; it doesn’t need any help being delicious! Add red food dye until desired color is reached.
4.Once fingers are cool, dip the severed ends into the chocolate and let it drip upwards towards the nail. Place fingers back onto the wax paper-lined baking sheet to cool.
5.Once chocolate is cooled and fingers are easily removed from the wax paper, feel free to serve!
Halloween Treats - Marshmallow Witches
Ingredients
•1/2 cup vanilla frosting, divided
•36 miniature semisweet chocolate chips
•12 large marshmallows
•1 drop each green, red and yellow food coloring, optional
•1/4 cup flaked coconut
•12 chocolate wafers
•12 miniature peanut butter cups
•12 milk chocolate kisses
Directions
•For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
•For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
•For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.
•1/2 cup vanilla frosting, divided
•36 miniature semisweet chocolate chips
•12 large marshmallows
•1 drop each green, red and yellow food coloring, optional
•1/4 cup flaked coconut
•12 chocolate wafers
•12 miniature peanut butter cups
•12 milk chocolate kisses
Directions
•For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
•For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
•For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.
Halloween Treats - Worm Dirt
INGREDIENTS:
8 ounces cream cheese, softened
4 tablespoons margarine, softened
1 cup powdered sugar
2 boxes instant chocolate pudding mix
3 1/2 cups milk
12 ounces Cool Whip, thawed
1 package Oreo cookies, crushed
PREPARATION:
Cream together the cream cheese, margarine and sugar. Mix together pudding, milk and Cool Whip. Combine chocolate mixture with creamed mixture. Stir well.
In a clean flowerpot, layer mixture with crushed Oreo cookies, ending with cookies on top. Add silk flowers and plastic shovel for serving.
8 ounces cream cheese, softened
4 tablespoons margarine, softened
1 cup powdered sugar
2 boxes instant chocolate pudding mix
3 1/2 cups milk
12 ounces Cool Whip, thawed
1 package Oreo cookies, crushed
PREPARATION:
Cream together the cream cheese, margarine and sugar. Mix together pudding, milk and Cool Whip. Combine chocolate mixture with creamed mixture. Stir well.
In a clean flowerpot, layer mixture with crushed Oreo cookies, ending with cookies on top. Add silk flowers and plastic shovel for serving.
Halloween Treats - Gruesome Meathead
Ingredients:
1 full-sized plastic human skull
1.5 lbs. thin sliced deli meat, your choice
Cream cheese, BBQ sauce, or cranberry sauce (see below)
2 hard boiled egg yolks, round mini-mozzarella pieces, or cocktail onions
2 slices of pimento-stuffed green olive
Instructions: 1. Buy a plastic skull. Wash the skull with soap and water and allow to dry.
2. Spread a "base" over the skull. BBQ sauce and jellied cranberry sauce give the skull a bloody, gory look as your guests lift away the lunch meat. Cream cheese is not as fun, but probably tastes better with most meats. This is entirely your choice.
3. Evenly distribute your lunch meat over the prepared skull, leaving openings at the eyes and mouth. Smallish pieces of meat work better than larger ones, as they're easier to manipulate and form. You may need to use toothpicks to get some of the meat to stay in place.
4. For eyes, place one hard boiled egg yolk or small mozzarella cheese ball in each eye socket. Top with a slice of pimento-stuffed green olive.
6. Cover with plastic wrap and refrigerate until ready to devour
1 full-sized plastic human skull
1.5 lbs. thin sliced deli meat, your choice
Cream cheese, BBQ sauce, or cranberry sauce (see below)
2 hard boiled egg yolks, round mini-mozzarella pieces, or cocktail onions
2 slices of pimento-stuffed green olive
Instructions: 1. Buy a plastic skull. Wash the skull with soap and water and allow to dry.
2. Spread a "base" over the skull. BBQ sauce and jellied cranberry sauce give the skull a bloody, gory look as your guests lift away the lunch meat. Cream cheese is not as fun, but probably tastes better with most meats. This is entirely your choice.
3. Evenly distribute your lunch meat over the prepared skull, leaving openings at the eyes and mouth. Smallish pieces of meat work better than larger ones, as they're easier to manipulate and form. You may need to use toothpicks to get some of the meat to stay in place.
4. For eyes, place one hard boiled egg yolk or small mozzarella cheese ball in each eye socket. Top with a slice of pimento-stuffed green olive.
6. Cover with plastic wrap and refrigerate until ready to devour
Halloween Treats - Bloody Brain Shot
0.5 oz Peach Schnapps
0.5 oz Baileys Irish Cream
1 tsp Grenadine
Pour half a shot of Peach Schnapps.
Then half a shot of Irish Cream.
Finally, slowly drop a little grenadine into the glass over the back of a warm spoon. The finished shot will be a gruesome floating bloody brain.
0.5 oz Baileys Irish Cream
1 tsp Grenadine
Pour half a shot of Peach Schnapps.
Then half a shot of Irish Cream.
Finally, slowly drop a little grenadine into the glass over the back of a warm spoon. The finished shot will be a gruesome floating bloody brain.
Halloween Treats - Vampire Test Tube Shooters
Ingredients
•1 package of (3-ounce) orange-colored gelatin powder, such as orange, peach or apricot
•1 cup boiling water
•1 can (15-ounce) peaches, apricots or pears in juice or extra-light syrup, not drained
•2 1/4 cups sparkling wine
•1/4 cup hot-chocolate mix
Instructions
1.Mix gelatin powder and boiling water until the powder completely dissolves, about 2 minutes.
2.Purée the canned fruit in a blender or food processor until completely smooth.
3.Mix with gelatin and divide between 18, 2-ounce test tubes; you should fill each test tube about half way.
4.Refrigerate until firm. Heat the grape juice in a sauce pan until simmering. Stir in the hot-chocolate mix until it dissolves; refrigerate.
5.To serve: Fill the test tubes with the sparkling wine. Poke a skewer down the sides of the test tube into the gelatin so that the sparkling wineflows down creating dark stripes through the orange gelatin.
Notes
Note: For non-alcoholic version; in place of the sparkling wine replace with a grape-juice mixture.
•1 package of (3-ounce) orange-colored gelatin powder, such as orange, peach or apricot
•1 cup boiling water
•1 can (15-ounce) peaches, apricots or pears in juice or extra-light syrup, not drained
•2 1/4 cups sparkling wine
•1/4 cup hot-chocolate mix
Instructions
1.Mix gelatin powder and boiling water until the powder completely dissolves, about 2 minutes.
2.Purée the canned fruit in a blender or food processor until completely smooth.
3.Mix with gelatin and divide between 18, 2-ounce test tubes; you should fill each test tube about half way.
4.Refrigerate until firm. Heat the grape juice in a sauce pan until simmering. Stir in the hot-chocolate mix until it dissolves; refrigerate.
5.To serve: Fill the test tubes with the sparkling wine. Poke a skewer down the sides of the test tube into the gelatin so that the sparkling wineflows down creating dark stripes through the orange gelatin.
Notes
Note: For non-alcoholic version; in place of the sparkling wine replace with a grape-juice mixture.
Halloween Treats - Vampire Bats Mashed Potatoes
Ingredients
•4 cups prepared mashed potatoes
•neon purple liquid food coloring
•8 kernels frozen corn
•2 pimiento pieces
Directions
1.Prepare mashed potatoes using your favorite recipe!
2.In a medium mixing bowl, add the food coloring to the potatoes a few drops at a time, stirring to combine. Add more coloring to achieve the desired shade of purple.
3.Scoop about 2 tablespoons of the potatoes onto the center of each of 4 microwave-safe plates. With clean, damp fingers, shape each scoop of potatoes into a vertical rectangle about 1 1/2 X 3 1/2-inches, forming the bodies of the bats. Spoon remaining potatoes into a plastic, zip-top sandwich bag; press out the air and zip it closed. Snip one-half inch off of one corner at the bottom of the bag. By squeezing the potatoes out of the hole in the bag, pipe a 5-inch wide, shallow, inverted "V" on each side of the rectangle bat body to form the top of the bat's wings. Then pipe a wide "W" to form the underside of the wings. Squeeze some potatoes in the center of the wing and spread with a small spatula to fill them in.
4.To finish, create ears on the top of the body with two corn kernels; use a small piece of red pimiento for the bat's mouth. Repeat with the remaining potatoes on three additional plates to make a total of four bats.
5.Reheat the bats in the microwave and serve
•4 cups prepared mashed potatoes
•neon purple liquid food coloring
•8 kernels frozen corn
•2 pimiento pieces
Directions
1.Prepare mashed potatoes using your favorite recipe!
2.In a medium mixing bowl, add the food coloring to the potatoes a few drops at a time, stirring to combine. Add more coloring to achieve the desired shade of purple.
3.Scoop about 2 tablespoons of the potatoes onto the center of each of 4 microwave-safe plates. With clean, damp fingers, shape each scoop of potatoes into a vertical rectangle about 1 1/2 X 3 1/2-inches, forming the bodies of the bats. Spoon remaining potatoes into a plastic, zip-top sandwich bag; press out the air and zip it closed. Snip one-half inch off of one corner at the bottom of the bag. By squeezing the potatoes out of the hole in the bag, pipe a 5-inch wide, shallow, inverted "V" on each side of the rectangle bat body to form the top of the bat's wings. Then pipe a wide "W" to form the underside of the wings. Squeeze some potatoes in the center of the wing and spread with a small spatula to fill them in.
4.To finish, create ears on the top of the body with two corn kernels; use a small piece of red pimiento for the bat's mouth. Repeat with the remaining potatoes on three additional plates to make a total of four bats.
5.Reheat the bats in the microwave and serve
Halloween Treats - Ghastly Pear Ghosts
Ingredients
•9 medium ripe Bosc pears
•9 Popsicle sticks
•2 packages (14 ounces each) caramels
•1/4 cup water
•2 pounds white candy coating disks
•2 tablespoons plus 2 teaspoons shortening, divided
•1/2 cup semisweet chocolate chips
•1/2 cup orange candy coating disks
Directions
•Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry pears; insert a Popsicle stick into the top of each.
•In a microwave, melt caramels and water; stir until smooth. Dip each pear into caramel mixture; turn to coat. Place on prepared pan; let stand until set.
•In the same microwave, melt white candy coating and 2 tablespoons shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip pears into coating; allow excess to drip off. Return to pan; let stand until set.
•In the same microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with orange candy coating and 1 teaspoon shortening. Decorate ghost faces; let stand until set. Yield: 9 servings.
•9 medium ripe Bosc pears
•9 Popsicle sticks
•2 packages (14 ounces each) caramels
•1/4 cup water
•2 pounds white candy coating disks
•2 tablespoons plus 2 teaspoons shortening, divided
•1/2 cup semisweet chocolate chips
•1/2 cup orange candy coating disks
Directions
•Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry pears; insert a Popsicle stick into the top of each.
•In a microwave, melt caramels and water; stir until smooth. Dip each pear into caramel mixture; turn to coat. Place on prepared pan; let stand until set.
•In the same microwave, melt white candy coating and 2 tablespoons shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip pears into coating; allow excess to drip off. Return to pan; let stand until set.
•In the same microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with orange candy coating and 1 teaspoon shortening. Decorate ghost faces; let stand until set. Yield: 9 servings.
Halloween Treats - Black Widow’s Cran-Raspberry Cosmo
2 oz. Blavod vodka
1 oz. Raspberry-infused vodka
5 oz. Cran-Raspberry Ocean Spray Juice (adjust this amount to the tastes of your guest ~ some may like less, others more)
Pour ingredients into a cocktail shaker filled with ice. Shake vigorously, pour, and enjoy! Garnish with plastic ring spiders, gummi spiders, or fresh raspberries.
1 oz. Raspberry-infused vodka
5 oz. Cran-Raspberry Ocean Spray Juice (adjust this amount to the tastes of your guest ~ some may like less, others more)
Pour ingredients into a cocktail shaker filled with ice. Shake vigorously, pour, and enjoy! Garnish with plastic ring spiders, gummi spiders, or fresh raspberries.
Halloween Treats - Vampire Bites
What you need:
Red Apples (the darker the skin the better) or you could go super stylish and have different shades of vampire lipstick...
Peanut Butter
Marshmallows (small and large)
Slice apples into thin wedges cutting out the core, spread some peanut butter on the insides of two slices. line the curved side with some small marshmallows for teeth. Cut the large mallow (you can use scissors) into pointy teeth and add two of these for fangs. Voila. Simple and fantastic.
Red Apples (the darker the skin the better) or you could go super stylish and have different shades of vampire lipstick...
Peanut Butter
Marshmallows (small and large)
Slice apples into thin wedges cutting out the core, spread some peanut butter on the insides of two slices. line the curved side with some small marshmallows for teeth. Cut the large mallow (you can use scissors) into pointy teeth and add two of these for fangs. Voila. Simple and fantastic.
Halloween Treats - Dark and Spooky Cocktail
Ingredients
•Black decorating sugar, for the glass
•Juice of 1 lime, plus 1 lime wedge
•1/4 cup dark rum
•1/4 cup ginger beer or all-natural ginger ale
•1 black gummy spider
Directions
Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.
Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider
•Black decorating sugar, for the glass
•Juice of 1 lime, plus 1 lime wedge
•1/4 cup dark rum
•1/4 cup ginger beer or all-natural ginger ale
•1 black gummy spider
Directions
Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.
Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider
Halloween Treats - Fried Bolts
Ingredients
•16 medium fresh mushrooms
•2 small zucchini
•2 eggs
•2 tablespoons water
•1/2 cup all-purpose flour
•1/2 teaspoon chili powder
•1/4 teaspoon salt
•1/4 teaspoon sugar
•1/4 teaspoon garlic powder
•1/4 teaspoon cayenne pepper
•1/4 teaspoon ground cumin
•Oil for frying
•Sweet-and-sour sauce, optional
Directions
•Remove stems from mushrooms. Cut a thin layer from the top of mushroom caps; cut mushroom edges, forming a hexagon shape. Cut zucchini lengthwise into quarters, then into 2-in. pieces. Trim one end to fit into mushroom caps.
•Insert a toothpick through the top of the mushroom into the zucchini, leaving about 1 in. of toothpick to use as a handle for dipping.
•In a small shallow bowl, beat the eggs and water. In another bowl, combine the flour, chili powder, salt, sugar, garlic powder, cayenne and cumin. Dip zucchini-mushroom bolts in egg mixture, then coat with flour mixture.
•In an electric skillet, heat 1 in. of oil to 375°. Fry bolts in batches for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve warm with sweet-and-sour sauce if desired. Yield: 16 appetizers.
•16 medium fresh mushrooms
•2 small zucchini
•2 eggs
•2 tablespoons water
•1/2 cup all-purpose flour
•1/2 teaspoon chili powder
•1/4 teaspoon salt
•1/4 teaspoon sugar
•1/4 teaspoon garlic powder
•1/4 teaspoon cayenne pepper
•1/4 teaspoon ground cumin
•Oil for frying
•Sweet-and-sour sauce, optional
Directions
•Remove stems from mushrooms. Cut a thin layer from the top of mushroom caps; cut mushroom edges, forming a hexagon shape. Cut zucchini lengthwise into quarters, then into 2-in. pieces. Trim one end to fit into mushroom caps.
•Insert a toothpick through the top of the mushroom into the zucchini, leaving about 1 in. of toothpick to use as a handle for dipping.
•In a small shallow bowl, beat the eggs and water. In another bowl, combine the flour, chili powder, salt, sugar, garlic powder, cayenne and cumin. Dip zucchini-mushroom bolts in egg mixture, then coat with flour mixture.
•In an electric skillet, heat 1 in. of oil to 375°. Fry bolts in batches for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve warm with sweet-and-sour sauce if desired. Yield: 16 appetizers.
Halloween Treats - Vampire Cocktail
Ingredients
•1 scoop vanilla ice cream
•1 oz. triple sec
•1/2 oz. white creme de cacao
•Drizzle of grenadine
Directions
Blend all ingredients except grenadine until smooth, pour into a stemmed cocktail glass. Drizzle grenadine over top
•1 scoop vanilla ice cream
•1 oz. triple sec
•1/2 oz. white creme de cacao
•Drizzle of grenadine
Directions
Blend all ingredients except grenadine until smooth, pour into a stemmed cocktail glass. Drizzle grenadine over top
Halloween Treats - Vampire Blood Tomato Soup with Muenster Sammies
Ingredients
•3 tablespoons olive oil
•1/2 fennel bulb, chopped, about 2 1/2 cups
•1/2 large onion, chopped, about 1 cup
•4 cloves garlic, smashed
•1 1/4 teaspoons kosher salt
•1 teaspoon fennel seed
•1/8 to 1/4 teaspoon crushed red pepper flakes, optional
•1 (28-ounce) can plum tomatoes, preferably San Marzano
•2 cups homemade vegetable broth or low-sodium canned
•2 cups tomato juice
•6 basil leaves, torn
•1 tablespoon fresh lemon juice
•Fresh ground black pepper, to taste
•Muenster Sammies, recipe follows
Directions
Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.
Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved
Muenster Sammies with Apple Jelly:
•16 (3 1/2-inch square) slices Westphalian Pumpernickel, or other thin black bread
•1/2 cup apple jelly
•8 slices muenster cheese, about 3 ounces
•8 slices yellow cheddar cheese, about 3 ounces
Optional garnishes:
•Dill pickle rounds
•Fennel fronds
•Spanish olives with pimentos
Special equipment: Cookie cutters (pumpkins, ghosts, black cat, bats and witches), optional
Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.) Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread. Cut out as desired. Garnish as desired.
Yield: 8 sandwiches
•3 tablespoons olive oil
•1/2 fennel bulb, chopped, about 2 1/2 cups
•1/2 large onion, chopped, about 1 cup
•4 cloves garlic, smashed
•1 1/4 teaspoons kosher salt
•1 teaspoon fennel seed
•1/8 to 1/4 teaspoon crushed red pepper flakes, optional
•1 (28-ounce) can plum tomatoes, preferably San Marzano
•2 cups homemade vegetable broth or low-sodium canned
•2 cups tomato juice
•6 basil leaves, torn
•1 tablespoon fresh lemon juice
•Fresh ground black pepper, to taste
•Muenster Sammies, recipe follows
Directions
Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.
Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved
Muenster Sammies with Apple Jelly:
•16 (3 1/2-inch square) slices Westphalian Pumpernickel, or other thin black bread
•1/2 cup apple jelly
•8 slices muenster cheese, about 3 ounces
•8 slices yellow cheddar cheese, about 3 ounces
Optional garnishes:
•Dill pickle rounds
•Fennel fronds
•Spanish olives with pimentos
Special equipment: Cookie cutters (pumpkins, ghosts, black cat, bats and witches), optional
Toast bread in toaster or toaster oven until slightly crisp, about 5 minutes (or less if using a toaster.) Spread one side of each slice of bread with apple jelly. Layer the cheese over the apple jelly, top with remaining slice of bread. Cut out as desired. Garnish as desired.
Yield: 8 sandwiches
Halloween Treats - Scary Spider Cookies
Cookie
1 cup sugar
3/4 cup Land O Lakes® Butter, softened
1 Land O Lakes® All-Natural Egg
1 tablespoon vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon baking powder
1/4 teaspoon salt
Black decorator sugar
Decorations
Red or black licorice laces (string),cut into 192 (1 1/2 to 2 inch) pieces, if desired
Decorator gel or frosting
Decorator candies (candy eyes, red cinnamon candies, mini chocolate-covered candy pieces, candy sprinkles, etc.), if desired
Directions
Heat oven to 375°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour blend, baking powder and salt. Continue beating, scraping bowl often, until well mixed.
Roll dough into 1-inch balls. Roll balls in black sugar to coat entire ball. Place onto ungreased cookie sheets. Bake for 6 to 10 minutes or until set.
Immediately insert 4 licorice pieces into each cookie to form legs. Move cookies to cooling rack. Cool completely.
To add eyes, place a tiny dab of decorator gel or frosting onto cookie; gently press on candy.
Store between sheets of waxed paper in containers with tight-fitting lid.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Recipe Tips
- If necessary, poke toothpick or skewer into cookies so licorice pieces can easily be inserted for legs.
- Place black decorator sugar in a clean, dry, glass bowl. This prevents sugar from getting too greasy and allows it to stick to the dough. You may need to occasionally start with fresh sugar if sugar isn’t sticking. Do not let the sugar get wet or it will dissolve.
- Use any color decorator sugar to roll the dough balls to create a variety of bugs.
- Cute candy eyes can be found at cake decorating stores. They are inexpensive, easy to use and add the perfect touch to these cookies.
1 cup sugar
3/4 cup Land O Lakes® Butter, softened
1 Land O Lakes® All-Natural Egg
1 tablespoon vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon baking powder
1/4 teaspoon salt
Black decorator sugar
Decorations
Red or black licorice laces (string),cut into 192 (1 1/2 to 2 inch) pieces, if desired
Decorator gel or frosting
Decorator candies (candy eyes, red cinnamon candies, mini chocolate-covered candy pieces, candy sprinkles, etc.), if desired
Directions
Heat oven to 375°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour blend, baking powder and salt. Continue beating, scraping bowl often, until well mixed.
Roll dough into 1-inch balls. Roll balls in black sugar to coat entire ball. Place onto ungreased cookie sheets. Bake for 6 to 10 minutes or until set.
Immediately insert 4 licorice pieces into each cookie to form legs. Move cookies to cooling rack. Cool completely.
To add eyes, place a tiny dab of decorator gel or frosting onto cookie; gently press on candy.
Store between sheets of waxed paper in containers with tight-fitting lid.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.
Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Recipe Tips
- If necessary, poke toothpick or skewer into cookies so licorice pieces can easily be inserted for legs.
- Place black decorator sugar in a clean, dry, glass bowl. This prevents sugar from getting too greasy and allows it to stick to the dough. You may need to occasionally start with fresh sugar if sugar isn’t sticking. Do not let the sugar get wet or it will dissolve.
- Use any color decorator sugar to roll the dough balls to create a variety of bugs.
- Cute candy eyes can be found at cake decorating stores. They are inexpensive, easy to use and add the perfect touch to these cookies.
Halloween treats - Wicked Witch Stuffed Potatoes
Ingredients
•2 large baking potatoes
•3 ounces Jarlsberg or Swiss cheese, shredded, divided
•1/4 cup milk
•2 tablespoons butter
•1/2 teaspoon salt
•4 grape tomatoes, halved
•8 slices ripe olives
•4 small serrano peppers, stems removed
•4 green pepper strips
•4 blue corn chips
Directions
•Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.
•When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. In a small bowl, mash the pulp. Stir in 1/2 cup cheese, milk, butter and salt. Spoon into potato shells. Sprinkle with remaining cheese.
•Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted.
•Using the tomato halves, olive slices, serrano peppers and pepper strips, create a face on each potato half. Add corn chip hats. Yield: 4 servings.
•2 large baking potatoes
•3 ounces Jarlsberg or Swiss cheese, shredded, divided
•1/4 cup milk
•2 tablespoons butter
•1/2 teaspoon salt
•4 grape tomatoes, halved
•8 slices ripe olives
•4 small serrano peppers, stems removed
•4 green pepper strips
•4 blue corn chips
Directions
•Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.
•When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. In a small bowl, mash the pulp. Stir in 1/2 cup cheese, milk, butter and salt. Spoon into potato shells. Sprinkle with remaining cheese.
•Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted.
•Using the tomato halves, olive slices, serrano peppers and pepper strips, create a face on each potato half. Add corn chip hats. Yield: 4 servings.
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