Halloween Recipes
Caterpillar Cocoons
1 8-oz. tube refrigerated crescent rolls
8 breakfast sausages
1 squeeze bottle yellow mustard
Preheat oven according to directions on the crescent-roll package. Prepare the sausages according to the directions on the package. Remove from frying pan and allow to cool ten to fifteen minutes. Separate the crescent-roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet. Place one sausage on each, squeeze a thin line of mustard on each. Roll and close all ends. Bake according to package instructions.
Chocolate Orange Ooze Cupcakes
8 Ounces Cream cheese softened
1 Egg
1/3 Cup Sugar
Yellow and red food coloring
1 pkg Chocolate cake mix
Prepare cake mix as directed on box for cupcakes, until it comes to baking. To make filling: Combine cream cheese, egg and sugar. Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade. Fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each. As cupcake bakes, the batter will rise to surround the filling. Bake at 350 for 25 approx. 25 minutes.
Deviled Eyeballs
12 eggs, hard-cooked, cooled and peeled
24 green olives stuffed with pimientos
Miracle Whip
Mustard
Half eggs lenghtwise, take out yolks. Mix yolks, some miracle whip and mustard until you have a smooth paste. Spoon this mixture back into the eggs. Add one olive to the center of the mixture in the egg.
Vampire's Blood Shake
2 cups plain yogurt
1/2 teaspoon vanilla extract
1 package frozen starwberries or raspberries, thawed
ice cubes
1 pint strawberry ice cream
Mix yogurt, vanilla, and berries in the blender. Pour into tall glasses over ice cubes and top with a large spoonful of strawberry ice cream
Ghoul-Ade
1 Envelope Kool-Aid grape flavor unsweetened mix
1 Envelope Kool-Aid orange flavor unsweetened mix
2 Cups sugar
3 Quarts cold water
1 Bottle(quart) ginger ale -- chilled
Mix Kool Aid's together with sugar in large pitcher. Add water and mix. Just before serving, add ginger ale.
Monster Cookies
4 eggs
3/4 cup margarine
2 cups sugar
1 1/2 cups brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
3 teaspoons baking soda
1 teaspoon salt
7 cups rolled oats (quick)
3/4 cup milk chocolate chips
3/4 cup pecans, chopped
3/4 cup M and M candies
Beat together eggs, margarine, sugars, vanilla and peanut butter.
In a separate bowl, mix together baking soda, salt, and oatmeal. Mix into peanut butter mixture. Add chocolate chips and pecans and stir until well blended.
Drop golfball-sized balls of dough onto an ungreased cookie sheet and flatten each cookie into a circle shape with the bottom of a small glass.
Press M and M candies on the top of unbaked cookies. Bake at 350 F for 10-12 minutes. Allow to cool for 5 minutes on cookie sheet before removing. Makes 2 to 3 dozen large cookies.
Tip: If dough seeems too moist, add 1/2 to 1 cup all-purpose flour to the dough.
Pumpkin Pancakes
2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups milk
1 cup pumpkin puree
4 eggs, separated
1/4 cup melted butter
Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkin puree. Stir into dry ingredients until just blended. Beat egg whites until stiff and fold into batter. Pour about 1/4 to 1/3 cup batter onto hot, greased griddle.
Cook until tops bubble; turn and cook other side.
Pumpkin Cookies
1 1/2 cup brown sugar, packed
1/2 cup shortening
2 eggs
1 lb. can pumpkin
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
l/4 teaspoon ginger
1 cup raisins
1 cup pecans, chopped
Preheat oven to 400. Mix sugar, shortening, eggs, and pumpkin thoroughly In a large bowl. Sift dry ingredients and add to pumpkin mixture. Blend well, Add raisins and pecans. Drop batter by teapoonsful on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Remove from oven. Makes about 6 dozen
Pumpkin Squares
2 dozen graham crackers (crushed)
l 1/2 cups sugar
1/2 cup margarine
5 eggs
1 -8 oz. pkg. cream cheese
1/2 teaspoon salt
2 teaspoons cinnamon
1 envelope plain gelatine
1/4 cup cold water
2 cups fresh pumpkin
Mix graham cracker crumbs, margarine and 1/3 cup sugar together, and pack in a 9" by 13" pan. Combine 2 eggs, 2/3 cup sugar and cream cheese, and beat until light and fluffy. Pour mixture over graham crackers and bake for 20 minutes at 350". Remove and cool.
Separate 3 eggs, combine the yolks, pumpkin, 1/2 cup sugar, salt and cinnamon in the top of a double boiler, and cook over boiling water for 5 minutes, stirring often. Remove from heat. Sprinkle gelatine over water in a small pan and stir over low heat until dissolved. Add to mixture in double boiler, and let cool. Beat egg whites until stiff. Fold into mixture, and pour over baked layers. Refrigerate and serve with whipped cream.
Pumpkin Soup
2 large onions, chopped
1 teaspoon curry powder
1 tablespoon salt
5 cups chicken broth
1/2 cup butter
4 cups half-and-half
4 cups fresh pumpkin
Saute onion in butter until tender. Sprinkle with curry powder and saute 2 more minutes. Remove and place in a large saucepan. Stir in pumpkin and salt. Add half-and-half, stirring constantly. Stir in broth. Cook over low heat, stirring occasionally. Serves 16
Pumpkin Pie
3/4 cup brown sugar
1 1/2 cups fresh pumpkin
1/2 teaspoon salt
3 tablespoons melted margarine
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
3/4 cup milk
Separate eggs and lay the whites aside. Combine the yolks and all other ingredients in a large bowl and mix well. Fold in the egg whites and mix well. Spoon mixture into a 9" unbaked pie shell. Bake at 350" for one hour, or until a knife inserted in the center comes out cleanly.
Pumpkin Bread
1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 teaspoon salt
1 teaspoon soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
2 large eggs
1/3 cup water
1 cup fresh pumpkin
1/2 cup chopped walnuts or pecans
Combine all dry ingredients in a large bowl and mix well. Combine pumpkin, water, eggs and oil and mix well. Add dry ingredients slowly and beat thoroughly. Stir in nuts and pour batter into greased loaf pan. Bake at 350" for 75-80 minutes. Cool 15 minutes before removing from pan.
Glazed Popcorn
8 cups popped popcorn
1/4 cup butter or margarine
3 tbsp. light corn syrup
1/2 cup granulated or packed light brown sugar
3 ounce package jello, your favorite flavor
Preheat oven to 300 degrees F. Line a 15x10x1-inch pan with aluminum foil. Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 min. Pour syrup immediately over popcorn, tossing to coat well. Spread evenly. Bake in preheated 300 F oven for 10 min. Cool. Remove from pan and break into small pieces.
Rainbow Popcorn
Triple the above recipe using 3 different flavors, such as Cherry, Lemon and Berry Blue. Layer them in a trifle bowl. Serve any leftover popcorn at another time.
Cinnamon Caramel Corn
8 C. air-popped popcorn (about 1/3 cup kernels)
2 T. honey
4 t. margarine
1/4 t. ground cinnamon
Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray. Place popcorn in large bowl. Stir honey, margarine and cinnamon in small saucepan over low heat until margarine is melted and mixture is smooth; immediately pour over popcorn. Toss with spoon to coat evenly. Pour onto prepared pan; bake 12 to 14 minutes or until coating is golden brown and appears crackled, stirring twice. Let cool on pan 5 minutes. (As popcorn cools, coating becomes crisp. If not crisp enough, or if popcorn softens upon standing, return to oven and heat 5 to 8 minutes more.)
Viennese Vampire Fangs
6 large apples
1/4 cup lemon juice
1/2 cup sugar
10 ounces strawberry fruit sauce
--or "all fruit" preserves
Peel the apples, core them and cut them in half. Then cut each apple in half again to
make quarters. Cut each quarter again to make eighths. Place the apples in a bowl and
toss with the lemon juice. Cut and shape the apple eighths into fangs then return them
to the bowl with the lemon juice and toss lightly. Sprinkle sugar over the fangs and toss
until evenly mixed throughout. Arrange the fangs on a party platter splattered with
strawberry sauce blood.
Creepy Chilli Popcorn
6 oz. (150g) popping corn
4 tbsps. oil
3 oz. (75g) butter
2 tbsps. chilli sauce
Pour the oil into a large pan, heat and add the corn, making sure it is no more than one kernel deep
Cover the pan and continue cooking for about 2 minutes or until the popping has stopped
Repeat until all the corn is popped
Melt the butter and mix with the chilli sauce
Toss the sauce with corn and serve
Black Widow Fizz
one and a half pounds (675g) cooking apples, peeled and cored
2 x 16oz (450g) bottles of ginger ale
1 lemon6 oz (175g) sugar, granulated
Slice the apples and put in a saucepan with half a pint of water and sugar
Peel the lemon thinly then add the rind together with the strained lemon juice to the saucepan
Cover the pan and cook gently over a low heat until the apples soften
Remove the lemon rind from the saucepan then sieve the apple mixture and allow to cool
Chill the juice and pour into a flask or shaker
Give the apple juice a good shake then pour into chilled glasses and top up with ginger ale
Thank you for the gift Inge
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