Halloween Cooking Idea's
#1
October 13, 7:37 am
Halloween Cooking Idea's
Pumpkin Soup
Prepare fresh pumpkin by boiling the meat scraped from the inside of a jack-o-lantern until soft. Drain and mash with a potato masher. Combine prepared pumpkin or a can of unseasoned pumpkin puree with a can of low sodium chicken broth and simmer. Add 1 tbsp. brown sugar, 1/2 tsp. cinnamon and 1/2 tsp. nutmeg. Stir in 1/4 cup milk or cream and season to taste with salt and pepper.
#2
October 13, 7:39 am
Sweet and Spicy Pumkin Seeds
Rinse fresh pumpkin seeds (from inside the jack-o-lantern). Dry on paper towels. Toss in a bowl with a drizzle of olive oil, cinnamon, nutmeg and an optional dash of cayenne. Add 1 tbsp. sugar per cup of seeds. Spread in a single layer on a baking sheet and bake at 350 degrees for 25 minutes, stirring occasionally.
Rinse fresh pumpkin seeds (from inside the jack-o-lantern). Dry on paper towels. Toss in a bowl with a drizzle of olive oil, cinnamon, nutmeg and an optional dash of cayenne. Add 1 tbsp. sugar per cup of seeds. Spread in a single layer on a baking sheet and bake at 350 degrees for 25 minutes, stirring occasionally.
#3
October 13, 7:40 am
Snake Breadsticks
Cut prepared pizza dough into thin strips, or use canned breadsticks cut lengthwise in half. Twist each and pinch one end into a tail. Lay on a greased cookie sheet. Chop a black olive, and use two small olive pieces on each for the eyes. Beat one egg and add blue food coloring until it turns green. Brush each snake with green-tinted egg. Bake at 350 degrees for 15 to 20 minutes.
Cut prepared pizza dough into thin strips, or use canned breadsticks cut lengthwise in half. Twist each and pinch one end into a tail. Lay on a greased cookie sheet. Chop a black olive, and use two small olive pieces on each for the eyes. Beat one egg and add blue food coloring until it turns green. Brush each snake with green-tinted egg. Bake at 350 degrees for 15 to 20 minutes.
#4
October 13, 7:41 am
Spider Apples
Push wooden sticks into the top of 4-6 apples, depending on size. Melt 2 cups of chocolate chips in the microwave in 30 second intervals until melted, stirring at each interval. Dip apples into melted chocolate, turning to coat. Place on wax paper. When cool, use a bamboo skewer to poke four holes on each side of each apple. Cut black licorice laces into 3-inch pieces and insert into the holes for spider legs. Use small round chocolate candies for eyes, using icing to make them stick.
Push wooden sticks into the top of 4-6 apples, depending on size. Melt 2 cups of chocolate chips in the microwave in 30 second intervals until melted, stirring at each interval. Dip apples into melted chocolate, turning to coat. Place on wax paper. When cool, use a bamboo skewer to poke four holes on each side of each apple. Cut black licorice laces into 3-inch pieces and insert into the holes for spider legs. Use small round chocolate candies for eyes, using icing to make them stick.
#5
October 14, 11:04 am
Freaky Fright-Night Drink
A bone chilling ice cream soda.
Prep time: 5 minutes
Yield: 1 serving
Ingredients:
1/2 cup milk
1/2 cup seltzer
1 scoop chocolate ice cream or sorbet
1 Tbsp. strawberry-flavored syrup
7-8 drops yellow liquid food coloring
In tall glass stir syrup and food coloring into milk; add seltzer. Top with scoop of ice cream.
A bone chilling ice cream soda.
Prep time: 5 minutes
Yield: 1 serving
Ingredients:
1/2 cup milk
1/2 cup seltzer
1 scoop chocolate ice cream or sorbet
1 Tbsp. strawberry-flavored syrup
7-8 drops yellow liquid food coloring
In tall glass stir syrup and food coloring into milk; add seltzer. Top with scoop of ice cream.
#6
October 14, 11:05 am
Spider Ice Cubes
Great for clear drinks, like soda.
Prep time: 5 minutes plus freezing time
Ingredients:
Plastic spider rings
Ice cube trays
water, freezer
Fill the trays with water, drop a spider ring in each, and freeze. Be sure to warn your guests, so that they don't accidentally swallow them - better for older kids. You can also buy fake ice cubes (plastic) with insects in them at some magic/novelty shops.
Great for clear drinks, like soda.
Prep time: 5 minutes plus freezing time
Ingredients:
Plastic spider rings
Ice cube trays
water, freezer
Fill the trays with water, drop a spider ring in each, and freeze. Be sure to warn your guests, so that they don't accidentally swallow them - better for older kids. You can also buy fake ice cubes (plastic) with insects in them at some magic/novelty shops.
#7
October 14, 11:06 am
Dracula's Blood Pudding
Prep time: 10 minutes
Yield: 6 servings
Ingredients:
1 package (3.5 to 4 oz.) vanilla-flavored instant pudding and pie filling mix
1 1/2 cups milk
1 cup non-dairy whipped topping
1/3 cup seedless raspberry jam, stirred to thin.
Prepare pudding according to package directions, using the 1 1/2 cups milk. Before serving, using a rubber scraper, fold in whipped topping until almost blended. Spoon into 6 individual bowls. Spoon some jam onto each pudding and stir slightly.
Prep time: 10 minutes
Yield: 6 servings
Ingredients:
1 package (3.5 to 4 oz.) vanilla-flavored instant pudding and pie filling mix
1 1/2 cups milk
1 cup non-dairy whipped topping
1/3 cup seedless raspberry jam, stirred to thin.
Prepare pudding according to package directions, using the 1 1/2 cups milk. Before serving, using a rubber scraper, fold in whipped topping until almost blended. Spoon into 6 individual bowls. Spoon some jam onto each pudding and stir slightly.
#8
October 14, 11:07 am
Witch Cupcakes
Spellbindingly good!
Prep time: 20 minutes plus decorating time.
Bake time: 20 minutes
Yield: 24 cupcakes
Ingredients: 1 package (18.25 oz.) devil's food or yellow cake mix
Green and yellow food coloring
1 can (16 oz.) vanilla flavored ready to spread frosting
1 large box (7 0z.) assorted fruit flavored gumdrop candies
24 roasted peanuts in the shell
24 sets large candy "eyes" (see note) or other small flat, round candies
1 container (6.5 oz.) candy coated milk chocolate sprinkles (see note)
Black shoestring licorice
Prepare cake mix according to package directions. Line two 12-cup cupcake pans with paper liners. Divide batter evenly and bake according to package directions. Cool in pans on wire racks about 10 minutes. Remove cupcakes from pans to wire racks and cool completely.
Stir green and yellow food coloring into vanilla frosting to tint chartreuse. Frost cupcakes; stick a gumdrop on the lower edge of each cupcake and cover with frosting to make the chin.
Stick a peanut in the center of each cupcake for the nose. Wish a small sharp knife or scissors, cut two thin slices off the flat end of each gumdrop. Place these on each side of peanut to make the base for the eyes; top with candy eyes, securing with a dab of frosting if necessary. Cut the remaining ends of gumdrops in half and use crescent shapes for mouths.
Using a dab of frosting, attach chocolate sprinkles to each witch on the chin and nose for warts. Cut licorice into varying lengths and stick into icing to make hair. Use short pieces to make eyebrows. Note: Candy eyes are available where confectionery supplies are sold. You'll find the sprinkles in the ice cream toppings section of your supermarket. You can substitute miniature chocolate morsels.
Spellbindingly good!
Prep time: 20 minutes plus decorating time.
Bake time: 20 minutes
Yield: 24 cupcakes
Ingredients: 1 package (18.25 oz.) devil's food or yellow cake mix
Green and yellow food coloring
1 can (16 oz.) vanilla flavored ready to spread frosting
1 large box (7 0z.) assorted fruit flavored gumdrop candies
24 roasted peanuts in the shell
24 sets large candy "eyes" (see note) or other small flat, round candies
1 container (6.5 oz.) candy coated milk chocolate sprinkles (see note)
Black shoestring licorice
Prepare cake mix according to package directions. Line two 12-cup cupcake pans with paper liners. Divide batter evenly and bake according to package directions. Cool in pans on wire racks about 10 minutes. Remove cupcakes from pans to wire racks and cool completely.
Stir green and yellow food coloring into vanilla frosting to tint chartreuse. Frost cupcakes; stick a gumdrop on the lower edge of each cupcake and cover with frosting to make the chin.
Stick a peanut in the center of each cupcake for the nose. Wish a small sharp knife or scissors, cut two thin slices off the flat end of each gumdrop. Place these on each side of peanut to make the base for the eyes; top with candy eyes, securing with a dab of frosting if necessary. Cut the remaining ends of gumdrops in half and use crescent shapes for mouths.
Using a dab of frosting, attach chocolate sprinkles to each witch on the chin and nose for warts. Cut licorice into varying lengths and stick into icing to make hair. Use short pieces to make eyebrows. Note: Candy eyes are available where confectionery supplies are sold. You'll find the sprinkles in the ice cream toppings section of your supermarket. You can substitute miniature chocolate morsels.
#9
October 14, 11:07 am
Caramel Popcorn Balls
Yield: About 15 balls
Ingredients:
4 tablespoons butter or margarine
1 cup brown sugar
1/2 cup light corn syrup
1/2 15-ounce can (2/3 cup) sweetened condesed milk
1/2 teaspoon vanilla
5 quarts popped corn
In saucepan, combine butter or margarine, brown sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in sweetened condesed milk; simmer, stirring constantly, till mixture forms a soft ball (234 degrees to 238 degrees) when dropped into cold water. (Takes just a few minutes.) Stir in vanilla. Pour over popped corn and stir well till all kernels are coated. Butter hands lightly, shape popcorn into balls about 3 1/2 inches in diameter.
Yield: About 15 balls
Ingredients:
4 tablespoons butter or margarine
1 cup brown sugar
1/2 cup light corn syrup
1/2 15-ounce can (2/3 cup) sweetened condesed milk
1/2 teaspoon vanilla
5 quarts popped corn
In saucepan, combine butter or margarine, brown sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in sweetened condesed milk; simmer, stirring constantly, till mixture forms a soft ball (234 degrees to 238 degrees) when dropped into cold water. (Takes just a few minutes.) Stir in vanilla. Pour over popped corn and stir well till all kernels are coated. Butter hands lightly, shape popcorn into balls about 3 1/2 inches in diameter.
#10
October 14, 11:08 am
Sugar Cookies
Yield: 2 dozen cookes.
Ingredients:
2/3 cup shortening
3/4 cup sugar
1/2 teaspoon grated orange peel
1/2 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Cream shortening, sugar, orange peel, and vanilla. Add egg; beat till light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture. Divide dough in half; chill 1 hour. On lightly floured surface, roll to 1/8-inch thickness. Cut in desired shapes with cutters. Bake on greased cookie sheet at 375 degrees about 6 to 8 minutes, or until golden brown. Cool slightly; remove from pan. Cool on rack before decorating.
Yield: 2 dozen cookes.
Ingredients:
2/3 cup shortening
3/4 cup sugar
1/2 teaspoon grated orange peel
1/2 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Cream shortening, sugar, orange peel, and vanilla. Add egg; beat till light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture. Divide dough in half; chill 1 hour. On lightly floured surface, roll to 1/8-inch thickness. Cut in desired shapes with cutters. Bake on greased cookie sheet at 375 degrees about 6 to 8 minutes, or until golden brown. Cool slightly; remove from pan. Cool on rack before decorating.
#11
October 14, 11:09 am
Pumpkin Squares
Yield: 18 squares
Ingredients:
1-pound can (2 cups) pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans, toasted
1/2 gallon vanilla ice cream, softened
36 gingersnaps
Combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg; add chopped pecans. In a chilled bowl, fold pumpkin mixture into ice cream. Line bottom of 13x9x2-inch pan with half of the gingersnaps; top with half the ice cream mixture. Cover with another layer of gingersnaps; add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut in squares; garnish with whipped cream and pecan halves.
Yield: 18 squares
Ingredients:
1-pound can (2 cups) pumpkin
1 cup sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans, toasted
1/2 gallon vanilla ice cream, softened
36 gingersnaps
Combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg; add chopped pecans. In a chilled bowl, fold pumpkin mixture into ice cream. Line bottom of 13x9x2-inch pan with half of the gingersnaps; top with half the ice cream mixture. Cover with another layer of gingersnaps; add remaining ice cream mixture. Freeze until firm, about 5 hours. Cut in squares; garnish with whipped cream and pecan halves.
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