Halloween Treats

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Karennabop
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Post by Karennabop » Sun Oct 21, 2007 5:17 pm

Ideas for Halloween Cupcakes

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Creepcake How-To: (marthastewartkids.com)
Each design starts as chocolate or vanilla cupcakes iced with Buttercream Frosting.

For "mummy" creepcake, spread cupcake with a thin layer of buttercream. Add jelly beans dotted with melted chocolate for eyes and red gummy candy for mouth. Using a ribbon tip, pipe bands of buttercream. For another version, cut pieces of Good-n-Plenty in half, sticking the candy-coated side into cake, thn frost the "bangades" around the eyes.

For "big-eyed alien" creepcake, spread cupcake with a thin layer of buttercream tinted with a few drops of green food coloring. For small eye, attach a mini marshmallow and create pupil by painting on melted chocolate (microwave 1/2 cup chocolate chips for 1 minute). For large eye, push chocolate chip, tip down, into regular size marshmallow, then cut gummy tape for an eyelid. For teeth, place 5 mini marshamallows along the bottom of cupcake.

For "spider" creepcakes, make cupcake recipe (above) pouring batter into 2 1/2 mini muffin tins with paper liners. Ice mini cupcakes with vanilla buttercream and coat icing with black sanding sugar. Use cinnamon candy for eyes. For legs, attach 8 pieces of black licorice. For fangs, cut out tiny cone shapes from a marshmallow and attach.

For "tentacle alien" creepcake, spread cupcake with a thin layer of buttercream tinted with a few drops of green food coloring. Cut strips of green taffy and attach around top of cupcake. For eye, slice a yellow gumdrop in half and press into top of cupcake. A piece of black licorice attached in front the gumdrop completes the creepy gaze.

For "Angry Eyebrows" (bhg.com), tint frosting desired shade, then use either mini marshmallows and jelly beans or halved strawberry whoppers and red hots for eyes. Shape Pull-n-Peel licorice into a frown shape, adding candy corn fangs if desired, and add a gumdopr for the nose. To ake the eyebrows, completely cover pretzel sticks with frosting, then rollin coconut that hes been mixed with a few drops of black food coloring. Arrange to make an angry expression. As you can see in the photo, this can be done on brownies as well as cupcakes.

For "brain" creepcake, use a medium round tip to pipe a mound of Vanilla Meringue Buttercream in the center of cupcake, then outline and pipe a brain design over it.

(familyfun.com) To make the ghosts, cover a Nutter Butter cookie with white frosting and poke it into the top of a chocolate-frosted cupcake, then draw on a ghostie face.
To make the spiders, melt chocolate chips and stir in chow mein noodles to coat. Scoop out a Tablespoon of noodles, place on waxed paper, and arrange noodles to resemble "legs". Once set, place o top of vanilla-frosted cupakes.

For "Daddy Longlegs", cover chocolate-frosted cupcakes with chocolate sprinkles. Make legs out ofg black Pull-n-Peel licorice, making a bend in halfway to make joints in te legs. For the eyes, Use the colored pieces that have a bit of licorice in the center of them that you can find in a licorice "all-sorts" mix. (These pieces are usually yellow, pink, or blue)

For "Wicked Witches", cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Using brown mini M&Ms, insert two into each cupcake to form eyes. Place two short lengths of licorice above the eyes to form eyebrows for the witch. Place the shorter licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the longer licorice lengths under the cone hat to form the hair. (Martha Stewart Kids)

Try These Toppings:
marshmallows, licorice and jelly beans;gummy rings; taffytape; gumdrops and marshmallows; marshmallows with licorice and mini chocolate chips; jelly beans with melted chocolate marshmallows and candy-coated chocolates; gummy tape and licorice drops; licorice with gumdrops or marshmallows

Resources
Black sanding sugar (#601344), $1.99 for 4 oz., from Sweet Celebrations, 800-328-6722 or www.sweetc.com. Candies from Dylan's Candy Bar, 646-735-0078 or www.dylanscandybar.com
Last edited by Karennabop on Sun Oct 21, 2007 7:02 pm, edited 1 time in total.

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Post by Karennabop » Sun Oct 21, 2007 6:42 pm

Chicken Lady Fingers with Romanian Red Pepper Dipping Sauce
Image (bhg.com)
Makes 40 fingers (10 servings) Prep: fingers-15 minutes, sauce-30 minutes
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 -1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
1 tablespoon olive oil
1 tablespoon unsalted butter
Smoked Spanish or regular paprika
Romesco Dipping Sauce
2 large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
1 cup day old crusty bread, cubed
3/4 cup chopped fresh tomato (1 large)
1/3 cup sliced natural almonds, toasted
3 tablespoons sherry vinegar
3 cloves garlic, minced
1/2 teaspoon smoked Spanish or regular paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

Directions
1.Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).

Romesco Dipping Sauce: For sauce, preheat broiler Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.

Tip: You can prepare the sauce ahead of time. Cover and chill up to 3 days

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Post by Karennabop » Sun Oct 21, 2007 7:06 pm

Devilish Eggs
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Makes 2 dozen
12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 green onions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish

Directions
Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

marthastewart.com

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Post by Karennabop » Sun Oct 21, 2007 7:12 pm

Bat Wings with Swamp Dip
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20 appetizers Prep: 20 minutes
Marinate: 2 to 24 hours
Bake: 25 minutes

Ingredients
20 chicken wings (3-1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
1 recipe Swamp Dip

Directions
1. Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.

2. Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450 degree F oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink. Serve with Swamp Dip. Makes 20 appetizers.

Swamp Dip:
In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.
(bhg.com)

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Post by Karennabop » Sun Oct 21, 2007 7:22 pm

Adam's Ribs
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Roughly 32 ribs, some quite large, some quite small Prep: 25 minutes
Roast: 3 1/2 hours
Broil: 4 minutes

Rub:
1/3 cup dark brown sugar
2 tablespoons ground ginger
1 tablespoon dried thyme, crushed
1 tablespoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
2 racks pork spareribs (4-1/2 to 5 pounds each)

Glaze:
1-1/2 cups chopped onion
1/2 cup cider vinegar
1/3 cup packed dark brown sugar
Juice and zest of 1 orange
4 cloves garlic, chopped
1 tablespoon ground ginger
2 teaspoons dried thyme, crushed
1/2 teaspoon cayenne pepper
1/8 teaspoon ground allspice

Directions
1. In small bowl stir together all ingredients for dry rub. Divide mixture in half. Pat half onto top side of one rack of ribs; repeat with other half for remaining rack. Preheat broiler. Broil ribs 4 to 5 inches from heat for 2 to 4 minutes per side or until browned. Reduce oven temperature to 275 degree F. Place ribs on two racks set over two roasting pans. Fill pans half way up sides with water.

2. Bake, switching pans from top to bottom midway and refilling with water as needed, approximately 3-1/2 hours or until very, very tender.

3. For Glaze: Combine all ingredients in medium saucepan. Bring to a boiling; reduce heat to low. Simmer for 15 to 20 minutes or until slightly thickened. During last 20 minutes of roasting time for ribs, brush glaze liberally over ribs.

4. To serve, cut between bones to almost separate -- then arrange both racks on very large cutting board with ribs slightly pulled apart. Place heart-shaped sweet pepper in between the two racks of ribs and drive a carving through for dramatic effect and your guests' dining convenience. Makes roughly 32 ribs, some quite large, some quite small (6 to 8 servings).

Note: If you do not have two roasting pans, use the base of your broiler pan. You may need to tuck one end of the ribs under so they will fit in the pan.
(bhg.com)

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Post by Karennabop » Sun Oct 21, 2007 7:27 pm

Mashed Boo-tatoes
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When you've already got costumes on your mind, why not disguise dinner as well? Classic meatloaf is dressed up with two special side dishes. We used a pastry bag to pipe mashed potatoes into ghosts and sweet potatoes into pumpkins. The ghosts' eyes are black sesame seeds. For the pumpkins, pecan halves make the steams and bits of cilantro become leaves. (marthastewart.com)

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Post by Karennabop » Sun Oct 21, 2007 7:44 pm

Witch's Hat Calzones
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Prep: 35 minutes
Bake: 8 minutes

Ingredients
1 3.5-ounce package sliced pepperoni
1/2 of an 8-ounce package cream cheese, softened
1/4 cup finely shredded or grated Parmesan cheese
2 8-ounce packages (16) refrigerated crescent roll dough
1 egg, lightly beaten
1 tablespoon water
Finely shredded or grated Parmesan cheese (optional)
Dried Italian seasoning (optional)
Crushed red pepper (optional)
Pizza sauce, warmed (optional)

Directions
1. Reserve six to eight slices of pepperoni; set aside. Chop remaining pepperoni slices.

2. In a small bowl, stir together chopped pepperoni, cream cheese and the 1/4 cup Parmesan cheese until well combined. Set aside.

3. Preheat oven to 425 degrees F. Lightly grease an extralarge baking sheet; set aside. On a lightly floured surface, unroll each package of crescent-roll dough. Separate dough into individual triangles. Place half the dough triangles on the prepared baking sheet. Place about 1 tablespoon of the pepperoni-cheese mixture in the center of each triangle. In a small bowl, stir together egg and water. Brush edges of triangles with some of the egg mixture. Top with remaining triangles. Press triangle edges together to seal. Brush dough with egg mixture. Fold short edges of the dough triangles up, forming a hat brim. Prick the dough a few times with the tines of a fork.

4. If desired, sprinkle with additional Parmesan cheese, Italian seasoning, and/or crushed red pepper. Cut reserved pieces of pepperoni into small stars, crescent moons, and/or small diamonds. Press onto dough for decoration. Bake in the preheated oven for 8 to 10 minutes or until golden. Serve warm with pizza sauce, if desired. Makes 8 calzones
(bhg.com)

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Post by Karennabop » Sun Oct 21, 2007 7:50 pm

Slithering Snakewich
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Prep: 20 minutes
Rise: 1-1/2 hours
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
1 16-ounce loaf frozen bread dough, thawed
4 ounces sliced mozzarella cheese, diagonally cut in half
4 ounces sliced cheddar cheese, diagonally cut in half
1 3.5-ounce package sliced pepperoni
1 8-ounce can pizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 strip roasted red sweet pepper
2 pimiento-stuffed olives

Directions
1. Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.

2. Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.

3. Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.
(bhg.com)


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Bama
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Post by Bama » Mon Oct 29, 2007 9:50 pm

This was on the dumptv.com website you posted, Hopeful. I will NEVER think of a stuffed tomato the same way again...lol!

Simple Pimples
1-2 dozen small (cherry or grape) tomatoes
1 tub soft cream cheese spread
Core tomatoes with a carrot peeler or knife. Drain excess tomato juice. Fill holes in tomatoes with cream cheese. Give each pimple a gentle squeeze and arrange on a platter. For an extra tasty version, use flavored cream cheese, or use your favorite spread recipe.

Thx for all the ideas, guys! I need to think about this today.

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Bama
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Post by Bama » Tue Oct 28, 2008 4:16 am


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Post by Bama » Wed Jan 07, 2009 11:42 pm

Rachael Ray used broken sticks of pasta up by putting them in meatballs and cooking...looks like worms coming out. Posting here b/c would be a great school snack next Halloween. :D

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Bama
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Re: Halloween Treats

Post by Bama » Sun Oct 03, 2010 1:54 am

Bumping b/c now's the time for these! :D

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Re: Halloween Treats

Post by Bama » Wed Oct 27, 2010 6:36 pm

http://www.foodnetwork.com/recipes/food ... oweenCandy

These look like a nice, little bit healthier option for a snack.

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Re: Halloween Treats

Post by FreeAtLast-WW » Sat Jan 14, 2012 12:18 am

Jello Popcorn
(Can be made into popcorn balls or baked flat on a cookie sheet, either way it's yummy. :)

1 sm package jello (any flavor)
1C. light corn syrup,
1 C. sugar,
6-7 quarts popcorn.

Bring to boil jello, sugar and corn syrup, stirring constantly. pour over popcorn and shape into popcorn balls immediately. Dip hands in cold water to keep from getting burned. ;0)

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