Tuesday, October 28, 2008

Halloween Recipes

Since it's Halloween week, how about some treats, no tricks, just fun! :)


1 (8 ounce) can solid white tuna fish, packed in water
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 celery stalk, finely diced
14 slices white sandwich bread
14 raisins

1. Drain water from tuna and place in small mixing bowl; break the tuna into small pieces with a fork. Mix in the mayonnaise, lemon juice, and celery.

2. Cut the bread slices with a cookie cutter into the shape of a ghost. Spread 7 slices with the tuna mixture and cover each with a second slice of bread. Use the raisins to make the eyes on each sandwich. Serve with celery and carrot sticks.


2 slices whole wheat bread
3 slices Smoked Ham (meat choice)
1 slice cheese
1 Tbsp. mayo
1 lettuce leaf

1. COVER 1 of the bread slices with ham and cheese. Spread with mayo; top with lettuce. Secure with plastic toothpick, if desired.

2. CUT sandwich into coffin shape using coffin template and sharp knife. Write scary messages on sandwiches with decorating gel, yellow mustard or ketchup.



First, start with a wild variety of colorful veggies or other whole foods. Think outside the box here. Start with the classics then branch out into some really exotic produce.

Then take a cue from these healthy Halloween party food ideas and transform your veggies with a little creative culinary magic. Be sure to consider the serving tray and surrounding presentation, too. Halloween plates do wonders for improving the look of a creepy meal.



Yummy on fresh baked scones!

* 1 8-ounce package cream cheese, softened
* 1/2 cup canned pumpkin
* 1/4 cup sugar
* 3/4 teaspoon pumpkin pie spice
* 1/2 teaspoon vanilla

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours.

Makes 1-1/2 cups (24, 1-tablespoon servings).


* 1 (6.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
* 1/2 cup (1 stick) butter or margarine, softened
* 1 cup boiling water
* 2 cups all-purpose flour
* 1-1/2 cups sugar
* 1/2 cup HERSHEY'S Cocoa
* 2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1/2 cup dairy sour cream
* 1 teaspoon vanilla extract
* ORANGE FROSTING(recipe follows)
* DECORATOR'S FROSTING(recipe follows)

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.

2. Stir together chocolate bar pieces, butter and water in medium bowl until chocolate is melted. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add butter mixture, beating until well blended. Add eggs, sour cream and vanilla; beat on medium speed 1 minute. Pour batter into prepared pan.

3. Bake 50 to 55 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Meanwhile, prepare CHOCOLATE COATED ICE CREAM CONE. Drizzle ORANGE FROSTING over cake. Place ice cream cone into center of cake for pumpkin stem. Using leaf decorating tip, pipe leaves onto 'pumpkin' with DECORATOR FROSTING.

10 to 12 servings.

CHOCOLATE COATED ICE CREAM CONE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes.

ORANGE FROSTING: Place 1/3 cup butter or margarine in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted. Stir in 2 cups powdered sugar, 2 teaspoons freshly grated orange peel and 1-1/2 teaspoons vanilla extract. Stir in 2 to 4 tablespoons hot water for desired consistency. Stir in red and yellow food color for desired color.

DECORATOR FROSTING: Combine 3 tablespoons water and 1 tablespoon meringue powder in small bowl. Add 1-1/2 cups powdered sugar and 1/8 teaspoon vanilla extract; beat on high speed of mixer until stiff. Stir in green food color for desired color.



Southern Living
* 1 gallon apple cider
* 1 (11.5-ounce) can apricot nectar
* 2 cups sugar
* 2 cups orange juice
* 3/4 cup lemon juice
* 4 (3-inch) cinnamon sticks
* 2 teaspoons ground allspice
* 1 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg

1. Bring all ingredients to a boil in a Dutch oven; reduce heat, and simmer 10 minutes. Remove cinnamon sticks. Serve hot.

Yields: 21 cups

Apple Cider Sipper: Omit nectar. Makes 19 cups.



1/2 cup canned pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes

1. Combine ingredients in blender and puree until smooth.

2. Pour the smoothies into small glasses (this drink is rich) and garnish each with a dollop of vanilla yogurt or whipped topping. For a fun touch, add a pinch of cinnamon or a few colored sprinkles. Serves 2 or 3.



5 medium apples, washed, well dried
1 bag (14 oz.) KRAFT Caramels (about 50)
2 Tbsp. water

1. INSERT wooden pop sticks (from bag of caramels) into stem end of each apple. Cover large plate with waxed paper; grease paper with butter. Set aside.

2. PLACE caramels in large saucepan. Add water; cook on medium-low heat until caramels are completely melted, stirring constantly.

3. DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples, then place on prepared plate.

4. Refrigerate at least 1 hour or until ready to serve. Remove from refrigerator and let stand at room temperature 15 min. before serving. Store leftovers in refrigerator.

Special Extra:
Prepare as directed, rolling bottom of each freshly dipped apple into one of the following: 10 coarsely chopped OREO Cookies; 1-1/2 cups Miniature Marshmallows mixed with 1/4 cup sprinkles; or 1/2 cup Peanuts, chopped. Or, drizzle dipped apples with 2 melted squares Semi-Sweet Baking Chocolate.



* 1 1/3 cups butter, at room temperature
* 3/4 cup granulated sugar
* 3/4 cup firmly packed brown sugar
* 2 large egg
* 2 teaspoons vanilla
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon salt
* Icing (recipe follows)
* Candy corn
* Miniature chocolate chips

1. Preheat oven to 350° (325° if using convection heat).

2. In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and brown sugar until blended, then beat on high speed until creamy. Add eggs and vanilla and beat until well blended. Add flour, baking powder, cinnamon, nutmeg, and salt; beat on low speed until combined, then on medium speed until well blended. Divide dough into three portions.

3. Place each portion between two sheets of floured plastic wrap. Roll dough evenly into flat rounds about 1/4 inch thick. Stack rounds on a baking sheet and chill until firm, at least 45 minutes, or up to 2 days.

4. Working with one portion of dough at a time (keep remaining chilled), peel off top sheet of plastic wrap. Set floured pattern (see notes) on dough and cut around edges. Or with floured round cookie cutters (3-in. diameter), cut out cookies, placing cutters as close together as possible. Transfer to cooking parchment-lined or ungreased baking sheets, placing cookies about 1 inch apart. Repeat with remaining dough rounds. Gather up scraps and press together into a ball. If dough is still cold, roll and cut out remaining cookies. If it's soft and sticky, repeat step 3.

5. Bake cookies until firm to touch and slightly darker brown around edges, 8 or 9 minutes; if baking more than one sheet at a time in one oven, switch positions halfway through baking. Slide parchment with cookies off sheets onto racks or counter to cool, then remove from parchment. Or cool on pans about 1 minute and then transfer to racks to cool completely. If not using cooking parchment, wipe off baking sheets after each batch. Cool sheets before filling with more cookies.

6. Spread icing over cookies and decorate with candies, using candy corn for a beak and chocolate chips for eyes. Let stand until icing is firm, about 5 minutes.

Icing: In a small bowl, stir together 2 cups powdered sugar and just enough milk (about 3 tablespoons) to make a spreadable icing. If desired, tint with food coloring. If icing thickens as it stands, stir in a few more drops of milk.



* 1 cup all-purpose flour
* 1/3 cup unsweetened cocoa
* 1/2 teaspoon baking soda
* 1/8 teaspoon salt
* 1/3 cup vegetable shortening
* 2/3 cup granulated sugar
* 1 teaspoon vanilla extract
* 1 large egg white
* Cooking spray
* 2 cups powdered sugar, sifted
* 3 tablespoons 2% reduced-fat milk

1. Preheat oven to 350º.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Place shortening in a large mixing bowl; beat with a heavy-duty mixer at medium speed until light and fluffy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until well blended. Add vanilla and egg white; beat well. Add flour mixture; beat until well blended.

3. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper. Freeze 2 hours or until very firm.

4. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on baking sheets coated with cooking spray. Bake at 350º for 10 minutes or until set. Remove from pans; cool completely on wire racks.

5. Combine powdered sugar and milk in a medium bowl; stir well with a whisk until smooth. Spoon into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag. Working with 1 cookie at a time, pipe 3 concentric circles onto each cookie. Starting at center circle, pull a wooden pick through other circles at regular intervals to create a "web."

Yield: 2 dozen cookies




* 3/4 cup unsweetened cocoa powder
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 1 cup sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup sour cream
* Easy White Icing
* Sprinkles (optional)

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

Makes 12.



* 20 chocolate wafer cookies
* 2 tablespoons sugar
* 3 tablespoons unsalted butter, melted, plus more for pan
* 4 ounces semisweet chocolate, melted
* 1 1/2 cups canned pure pumpkin puree
* 1 large egg
* 1/2 cup heavy cream
* 1/4 cup packed light-brown sugar
* 1/4 cup pure maple syrup
* 1/2 teaspoon pumpkin-pie spice
* 1/4 teaspoon salt

1. Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.

2. Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.

3. In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).

4. Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

Serves 10.



You Will Need:
Patterns below
Tracing paper
Paper towel roll
Craft or utility knife
Scraps of black and white felt
Assorted two-hole buttons --- two 1-inch black for cat, one 3/8-inch black and one 9/16-inch black for spider, one 9/16-inch white for ghost and one 3/4-inch lilac for witch
3-inch length of jute string
3 yards each of black, orange, white and variegated yarn
Scraps of black six-strand embroidery floss
Black, red and yellow acrylic craft paints
Small paintbrush
Tacky craft glue or glue gun and glue stick.

What to Do
Rings: With pencil and ruler, divide an empty paper towel roll into 1-inch sections. Cut apart with craft or utility knife.Trim with scissors if needed.

Referring to the individual instructions that follow for colors, wrap each ring with yarn. To begin, glue one end of yarn to the inside of a ring. Wind the length around the ring so that each new wrap lies next to the previous wrap. When the ring is completely covered, cut off the excess yarn and glue the remaining end to the inside of the ring.

Creating Creatures
Figures: Trace patterns onto tracing paper and cut out. Cut felt as directed on patterns.

Use the end of a paintbrush handle to dab a dot of black paint onto each hole of the white and lilac buttons for eyes. Center larger black dot below holes of white button for a mouth.

Dab a yellow dot onto each hole of the black 3/8- inch button and one black 1-inch button. Add a dot of black on each yellow dot for pupils.

For mouths, center a red dot below the holes of the painted 1-inch black button and painted lilac button.

Cat: Wrap a ring with orange yarn. Referring to shaded areas on patterns and photo below for position, glue ears behind the painted 1-inch black button and tail behind the unpainted 1-inch black button. Glue buttons to ring.

Tie a knot in center of a 3-inch length of black floss and glue to cat's face for whiskers. Trim ends to desired length.

Spider: Wrap a ring with white yarn. Cut four 3-inch lengths of black floss for legs. Stack the pieces and tie a knot in middle of stack. Glue knot to ring. Trim so each leg is 1 inch long.

Center and glue a 9/16-inch black button on top of knot. Overlap the bottom of this button with top half of 3/8- inch black button and glue.

Ghost: Wrap a ring with black yarn. Referring to photo (page 1) for position, glue white felt ghost onto ring. Glue white painted button onto the head.

Witch: Wrap a ring with variegated yarn. Referring to photo (page 1) for position, glue 3/4-inch lilac button onto ring. Untwist jute string and glue around top of button for hair. Glue hat over top of hair.

Finished size: Napkin rings are 1 to 1 ¾ inches high x 1 ¾ inches wide.


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