Witch's Brew Soup
Ingredients:
1 sm. onion, peeled and minced
1 lb. fresh pumpkin, steamed, drained and pureed
(Optional for brother soup, chicken stock)
1/2 tsp. thyme
1 bay leaf
1 c. cream
1/4 c. dry sherry
Chopped parsley and chives
Directions:
Melt butter in soup kettle. Sauté onion until golden. Stir in pumpkin,
stock, thyme, and bay leaf. Cook over low heat 15 minutes, stirring
occasionally until mixture is smooth. Remove from heat and cool. Stir in
cream and sherry and heat thoroughly. Remove bay leaf. Garnish with
chopped parsley or chives.
Transylvanian Garlic Dip
Ingredients:
1/2 cup skim milk
1 cup low-fat cottage cheese
2 small garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons chopped chives
1/8 teaspoon paprika
1/8 teaspoon curry powder
1 teaspoon onion salt
Directions:
Blend all ingredients in blender until smooth. Yields 1-1/2 cups. <Halloween
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Zombie Eyeballs
Ingredients:
1 pound lean ground beef
1 1/2 teaspoons hot pepper sauce
2 tablespoons Cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
1/4 cup finely chopped onion
1/4 cup fresh bread crumbs
1/4 cup milk
1 egg
1/2 cup barbeque sauce
1/2 cup peach preserves
Directions:
Preheat oven to 350 degrees F. Lightly grease a medium baking sheet.
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun
seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
In a small bowl, combine the barbeque sauce and peach preserves. When meatballs are done, place in a serving dish and cover with the barbeque
sauce mixture. Toss to coat.
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Human Skins
Ingredients:
3 lbs potatoes,
scrubbed
1/2 lb bacon, diced
2 cups cheddar cheese, grated
5 green onions, diced
oil (for deep frying)
salt (to taste)
sour cream (for dipping)
Directions:
Preheat oven to 375 degrees F. Cook the diced bacon until crispy, remove
from bacon fat and drain on paper towel.
Peel the potatoes with a knife leaving a good amount of potato on the
skin. Save the center of potatoes for another recipe, or slice them into
wedges and cook in the same manner as the potato skins.
Deep fry the potato skins until crispy and golden. Drain thoroughly and
salt to taste.
Spread the potato skins evenly on a pizza pan. Sprinkle evenly with the
green onions, cheese and crispy bacon. Bake for 10-15 minutes until hot and cheddar is melted. Serve hot with
sour cream for dipping.
<Halloween
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Creepy Crawlies
on a Log
Ingredients:
celery stalks
peanut butter
raisins
Directions:
Spread peanut butter onto washed and drained celery stalks. Top with
raisins. For children who are allergic to peanuts, try using cream
cheese or processed cheese spread in place of the peanut butter.
Pumpkin Ice Cream
Ingredients:
1 cup canned or cooked pumpkin
1/4 tsp. pumpkin pie spice
1 quart vanilla ice cream, softened
Directions:
In a medium bowl, mix the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until ready to serve. Garnish with gingersnaps. 4-6
servings. <Halloween
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Pumpkin Cheesecake
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 packages (8 ounces) of cream cheese
1 can (14 ounces) sweetened condensed milk
2 cups canned pumpkin
3 eggs
1/4 cup maple syrup plus extra if you wish
1 1/2 ground cinnamon
1 tsp. nutmeg
Whipped topping
1/2 cup chopped pecans
Directions:
Preheat oven to 300 degrees, Combine crumbs, sugar and margarine. Press
firmly on bottom of 9 inch spring form pan or 13x9 inch baking pan. In large bowl, beat cheese until light. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, and spices. Mix well. Pour into pan. Bake 1 hour and 15 minutes or edge springs back when touched; the middle will still be slightly soft. Cool. Chill 2-4 hours. Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup. <Halloween
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Pumpkin Pie
Ingredients:
3 cups pumpkins sieved
3/4 cup of brown sugar
1/2 teaspoon of all spice
1/2 teaspoon of ginger
11/2 teaspoon of nutmeg
11/2 teaspoon of cinnamon
1/4 teaspoon salt
1/4 teaspoon of vanilla extract
2 beaten eggs
1 cup of milk
1 9 inch pastry shell
Directions:
pre- heat oven to 400 degrees. Combine dry ingredients together in separate bowl. Combine
wet ingredients in mixing bowel then add dry ingredients. Pour
mixture in pastry shell and bake at 400 degrees for ten minutes then
bake at 350 degrees for 30 minutes. <Halloween
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Caramel
Cinnamon Apple Flautas
Ingredients:
3 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
3 tablespoons butter
6 flour tortillas (6-inch, fajita size)
3 Washington Fuji apples, peeled, cored and thinly sliced
1 teaspoon fresh lemon juice
1/2 cup Caramel Apple Dip
Whipped cream
Directions:
Heat oven to 325°F. In a small bowl, mix 2 tablespoons sugar and
the cinnamon; set aside. Melt butter in a large skillet. Brush butter on
one side of each tortilla; sprinkle each buttered side with 1/2 teaspoon
cinnamon-sugar mixture. Turn tortillas over and repeat buttering
and sprinkling. Reserve remaining butter in skillet.
Place tortillas on an un-greased baking sheet and place in oven just to
warm - about 1 minute. Remove from oven and roll the tortillas
loosely to make tubes; place seam side down on baking sheet.
Return tortillas to oven and bake just until lightly browned on
underside and a bit crisp - 6 to 8 minutes.
Meanwhile, in remaining butter in skillet, sauté apples and remaining
tablespoon sugar over high heat until lightly browned and tender - about
8 minutes. Remove from heat and stir in lemon juice.
To serve, spoon warm apples into tortillas. Warm the caramel
mixture in the microwave 15 seconds; stir and microwave another 15
seconds. Drizzle caramel over Flautas and top with a dollop of
whipped cream. Serves 6
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Carmel Apples
Ingredients:
14 small tart apples
1/2 c butter or margarine
2 c packed brown sugar
1 c light corn syrup
dash salt
dash of cinnamon
1 14-oz can (1 1/4 c) sweetened condensed milk
1 tsp vanilla
nut chopped finely (any type of roasted)
Directions:
Wash and dry the apples. Remove the stem and make a small slit in the
top to insert the craft stick. Combine the nuts large piece of wax
paper; set aside on a work surface. Place another sheet of wax paper next to the nut mixture.
Melt the butter in a 2-3 quart pan over low heat. Sift in the sugar,
milk, and corn syrup. Cook the mixture
over medium heat, stirring regularly, until it reaches 245 degrees F
(the hard ball stage) on a candy thermometer. Remove the pan from the heat and stir in the
vanilla and cinnamon.
Dip the apples into the hot mixture, swirling until covered. While the coating is still hot, roll the apples in the nut and chocolate
mixture. Stand the coated apples on the sheet of wax paper to allow the
coating to cool and set, about 20 minutes.
<Halloween
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