Halloween Recipes: An Assortment of Recipes (2)

July 9, 2008 by admin
Filed under Holidays & Special Occasions

SKELETON BONE COOKIES
4 egg whites
1 teaspoon grated orange peel
1 3/4 cups sugar
1/2 teaspon baking powder
1 3/4 cups flour
1 1/2 cups salted almonds
With an electric mixer on medium speed, beat egg whites and sugar with orange
peel and baking powder until blended. Gradually add nuts and flour, beating
until mixture is thoroughly mixed. Cover and chill until firm enough to
handle, at least 1 hour or up to 1 day.
Lightly flour your hands and pinch off a 3 tb size piece of dough. On a
lightly floured board, use the palms of both hands to evenly roll an 8 inch
long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1
inch of each end back onto rope; pinch ends to make bone-end shapes. Repeat
to shape all the dough. Place bones 1 inch apart on buttered and flour-dusted
12 x 15 inch baking sheets. Bake in a 325F oven until cookies are lightly
browned on bottoms, about 20 minutes.

“BUGS”
12 oz chocolate chips
12 oz butterscotch chips
1 pkg peanuts
1 pkg chow mein noodles
Melt chips in double boiler & pour over noodles and nuts. Mix well and drop
by spoonfuls on ungreased cookie sheet. Chill until firm.

COOL WHIP GRAVEYARD TREAT
From a Cool Whip advertisement – October 1994. Makes 15-18 single servings.
Dessert:

2-1/4 cups chocolate wafer cookie crumbs, divided
1/2 cup sugar, divided
1/2 cup (1 stick) butter or margarine, melted
1 8-oz pkg cream cheese, softened
1 12-oz tub Cool Whip topping, thawed
2 cups boiling water
2 4-serving pkgs orange Jello
1/2 cup cold water
ice cubes
Decorations:
12-14 rectangular or oval-shaped sandwich cookies decorator icing — brown,
green, orange, white candy corn
candy pumpkins (mellowcream pumpkins)
Mix together 2 cups of the cookie crumbs, 1/4 cup sugar, and margarine in a
13×9x2″ pan. Press firmly into the bottom of the pan to create a crust.
Refrigerate.
Beat cream cheese and remaining 1/4 cup sugar in a bowl until smooth. Stir in
1/2 of the Cool Whip. Spread over crust.

Stir boiling water into Jello in bowl for 2 minutes or until completely
dissolved. Mix cold water and ice cubes together to make 1-1/2 cups. Stir ice
water into Jello until thickened. Remove any remaining ice. Spoon Jello over
cream cheese layer. Refrigerate 3 hours or until firm.

Spread remaining Cool Whip over Jello layer. Sprinkle with remaining cookie
crumbs. Decorate as a “graveyard” by poking sandwich cookies on end into the
dessert. Decorate the cookies as tombstones with the decorator icing. Scatter
candy corn and pumpkins around on the surface.

PUMPKIN BREAD
Makes 2 loaves.
3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin –> 16 ounces if using canned pumpkin
2/3 cup water –> if pumpkin is canned
1/2 cup water –> if pumpkin is fresh or frozen
1 cup vegetable oil
1 cup chopped pecans
Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg and sugar
in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended.
Add nuts. Mix well. Pour into two 9×5″ loaf pans. Bake 1 hour. Cool slightly
and take out of pans to let cool on a rack. This tastes best if you wrap,
refrigerate and wait a day to eat it. It keeps well in the refrigerator and
can be frozen.

TOASTED PUMPKIN SEEDS
Even the seeds get into the act. Toast your supply in the time of plenty,
just before the frost touches the colourful autumn leaves. They will keep for
1 year stored in the freezer or a few months in a cool place in sealed jars.
Remove the fibres from the seeds of a large pumpkin and place seeds in a
saucepan. Top with cold water, add 1 tsp salt, cover and simmer 2 hours.
Drain and spread on paper towelling 4-8 hours to dry. When completely dry,
place on a baking sheet, sprinkle with a few spoonfuls of salad oil — just
enough to make seeds slightly oily when rubbed together.

Set in a 350 F oven for 20-35 minutes, or until nutty brown, stirring a few
times with a fork. When done, spread on brown paper, salt to taste and let
cool. Eat as is, immediately, or store, and if you then want a crisper seed,
warm up in a 350 F oven for 15 minutes.

CHEESE EYEBALLS
2 cups grated Cheddar
1/2 cup butter
1/2 teaspoon salt
1 teaspoon paprika
1 cup flour
6 ounce bottle pimento-stuffed green olives
Combine cheese and butter. Add salt, paprika, and flour and mix well. Measure
approximately one ts of this mixture and form an “eyeball” around an olive.
Turn the olive in the “eyeball” so that it is “staring” outward. Line up the
eyeballs on an ungreased cookie sheet. Bake in 400F oven for 15 minutes.

STRAINED EYEBALLS
6 eggs, hardcooked, cooled and peeled
6 oz whipped cream cheese
12 green olives stuffed with pimientos
red food coloring or ketchup
Half eggs widthwise. Remove yolks and fill the hole with cream cheese,
smoothing surface as much as possible. Press an olive into each cream cheese
eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick
into ketchup and draw broken blood vessels in the cream cheese.

CRISPY CATERPILLAR COCOONS
From the book “Gross Grub” (which is full of disgusting recipes). Posted on
EAT-L by Lailani Tilley .

1 8-oz. tube refrigerated crescent rolls
8 beef sausages (such as Brown & Serve)
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. Use tongs to remove
the cooked sausages from the frying pan and place them on paper towels. Allow
to cool ten to fifteen minutes. Cut the sausages in half lengthwise. Then use
the rounded tip of a carrot peeler to scoop out a long, shallow trough down
the length of each half. Squeeze a thin line of mustard into each trough.
Separate the crescent-roll dough into its pre-cut triangle pieces, and lay
them flat on an ungreased cookie sheet. To form insect larvae, take two
sausage halves and, with their mustard-filled sides touching, put them
together to form a whole. Place a whole larva at the wide end of each dough
triangle, and roll up dough as you would regular crescent rolls. Pinch the
ends and seams of the rolls closed. Bake according to package instructions.
(Allow the little buggers to cool fifteen to twenty minutes before chowing
down on their tender torsos!). Serves: 4 goo gobblers

GNARLED WITCHES FINGERS
1 T vegetable oil
4 boneless chicken breasts
1 cup flour
1 egg, beaten
1 cup bread crumbs
Pitted black olives, halved lengthwise
Shredded lettuce
Grease cookie sheet with oil, set aside. Carefully cut chicken breasts part
way to create five “fingers” (the uncut part will be the palm of the hand).
Slice them a little crooked for effect. Dust in flour, dip in egg, coat in
bread crumbs, broil 5 minutes on each side until golden and cooked through.
Trim the tips with the olive fingernails and serve on lettuce.
QUOTE NOTE: “Truth be known, I’m going to try shake’n'bake this year to ease
my meal prep time on this busy, busy day of the year.”

WORMS AU GRATIN
Worms: 6-7 oz egg noodles, cooked with 8 oz spaghetti, broken into short
pieces Toss with: 2 T butter or margarine 1 1/2 cups grated cheddar cheese
Place in greased casserole. Dirt: 2 slices whole wheat bread, toasted,
crumbled into tiny crumbs 1 T butter or margarine, melted 1/4 tsp salt Mix
dirt ingredients together, sprinkle over worms. Place under broiler for 5
minutes.
RADIOACTIVE PUNCH
Easiest is to mix something yellow with something blue. Orange juice and
Mountain Dew are good for the yellow, Great Bluedini kool-aid is good for the
blue. You’ll end up with a radioactive shade of green. If you’re using a
punch bowl, try this: Get some of those latex gloves, fill them with water or
juice tinted with food colouring, freeze. Unmold carefully and float the
disembodied hands in the punch bowl. Dry ice and back lighting are good for
effect too.”
NOTE FROM Fran E. Rich : Fill a rubber glove with water, tie off the end (at
the wrist) and freeze it. When frozen, peel off the glove carefully so as not
to break the fingers and float it in the punch. Or heck, break off a finger,
then drizzle some red food coloring on it to look like blood.

NOTE FROM LINDA GROSS: “If you try the water in the gloves trick, be careful
because the fingers are fragile and snap off easily, but that could add to
the effect if you drizzle red food coloring on the “wound”!”

NUCLEAR WASTE PUNCH
1 measure blue curacao
1 measure Bailey’s Irish Cream
top up with one pint cider (or lager if you prefer)
The end result is a sort of greenish-brown liquid with scummy bits floating
in it and a THICK layer of scum on top. Tastes wonderful, especially if you
dunk chocolate bars in. (These are referred to as Control Rods, and the bar
of preference is a Toffee Crisp, if only because the crisped rice pieces
start floating around in the drink and making it look even nastier)
ONE PERSONA’S NOTE: “The nuclear wastes I’ve seen mix blue curacao and orange
juice (and vodka). Turns everything a very nice shade of fluorescent green.”

GLYCOL PUNCH
“Glycol Punch has two primary ingredients: Diet Mountain Dew, which has an
decidedly evil odd yellow glow to it. Diet is necessary so that you don’t
over sugar people. (Alternately, use regular Mountain Dew and mix Kool-Aid
with less sugar than usual). BTW, we also tried other sodas, including
Squirt, 7-up and Sprite, but none had that evil yellowness.”
“A flourescent blue liquid. I know for a fact that the raspberry “little
hugs” drinks for kids are the perfect color. There is a Kool-Aid blue flavor
that I’m sure would work well, too. For the “little hugs” the ratio is about
4-5 barrels to 1 2-liter bottle of soda. Adjust as you think best. I’d start
by pouring out the soda and adding the blue. You know you’ve got it right
when you get the sickly yellow-green of many Glycol-based Antifreezes. Plus,
when you drink, it fizzes!”

EERIE WITCH’S BREW
4 cups cranberry juice
1 cup chopped candied ginger
3 oranges
12 ounce can frozen apple juice concentrate
6 ounce can frozen limeade concentrate
2 cups grapes
2 32-ounce bottles ginger ale
4 cups water
1 to 2 pounds dry ice
A SERIOUS CAUTION: Never touch dry ice; use tongs to handle.
In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger to a
boil over high heat. Boil, uncovered, about 2 minutes, set aside. With a
vegetable peeler, peel zest from oranges; cut peel into thin 2 inch long
worms. Add orange peel to cranberry mixture. Cover and chill at least 4 hours
or as long as overnight.

Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in
cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate,
limeade, grapes and water. If made ahead, cover and chill up to 2 hours. Add
ginger ale and about a 1 pound piece of dry ice (DO NOT put small pieces in
punch or cups); ice should smolder at least 30 minutes. Ladle into cups. Add
any remaining ice when bubbling ceases.

“AQUARIUM” JELLO
Great idea for a simple dessert at kid’s parties!

goldfish bowl, nice and clean
red hots or Jelly Belly gravel beans
blue Jello
ice cubes
cold water
purple endive
parsley sprigs
gummy fish
Use a new or well cleaned goldfish bowl. In the bottom, the original recipe
called for red-hots as the ‘gravel’, but I plan to use the Jelly Belly beans
that look like rocks. Mix up as much blue Jello as your bowl will hold. Mix
using ice cubes & cold water instead of the cold water called for on the box.
Pour this into the bowl over a knife blade or something to keep from
disturbing the gravel. If you want it to have ’seaweed’, poke a couple of
pieces of purple endive or something similar down into the gravel. When the
whole thing starts to jell, use a wooden skewer to push gummy fish into
different parts of the bowl. If you’re going to be able to supervise the
serving, you could even add a plastic diver man, etc.

TOXIC AQUARIUM JELLO
“Well, what we’d do for a Halloween party would be to make a Toxic Aquarium.
Mix orange and blue jello to get a putrid shade of green. Lifesavers make old
tires and you can toss in other junky things for trash on the bottom of the
sea. Something barrel-shaped (root beer barrels?) for that illegally dumped
toxic waste. Float your fish upside-down on top, and add a plastic skeleton
or two. Haven’t figured out a good way to put something on the bottom to
represent the sand.”

POTTY JELLO
“Purchase the plastic bowl that fits in a child’s potty training chair (they
sell them at places like KMart). Wash the bowl and prepare lemon jello per
package directions. Float miniature O-Henry bars in it, refrigerate, and
serve.”

EYEBALL JELLO
Linda Gross — Springfield, VA
“The Eyeball Jello was a hit – although most kids picked out the blueberries,
the parents got a good laugh out of it. I poured lemon jello in ice cubes
trays and put a blueberry in each cup and let set. I placed them in the
sections used for a deviled egg plate with the rest heaped in the center.”

DAIQUIRI JELLO
Large Box (or two smalls) Lime Jello
2 cups boiling water
1+1/4 cup cold water
1/4 cup Triple Sec
1/4 cup Dark Rum
1/4 cup Light Rum
Mix the usual way.

STRAWBERRY-BANANA DAIQUIRI JELLO
Large box of Strawberry-Banana Jello
2 cups boiling water
1 cup cold water
1/4 cup lime juice
1/4 cup Triple Sec
1/2 cup Rum
Mix the usual way.
NOTES: These are tasty. The 3/4 cup of liquor gives it a little more kick.
Good and tasty. I’ve been making them in 2-oz. plastic “salsa cups” (those
little wide shallow ones you get condiments in) and a batch makes about 19 of
them.

SHIRLEY TEMPLE JELLO
Use Cherry Jello; use boiling and cold 7-up or other lemon-lime soda instead
of water.

SPIKED JELLO
1 8-serving box of Berry Blue Jello
4 packets Knox unflavored gelatin
5 cups boiling water
2 cups vodka
OTHER HALLOWEEN FOOD IDEAS
Find the book “Creepy Cuisine” by Lucy Monroe.
NOTE FROM STEPHANIE DA SILVA: You can take some ordinary foods and relabel as
them something creative: 1. Ribs with lots of barbeque sauce. 2. Baked
potatoes with chili ladled over for shrunken heads with brain sauce. 3.
Spaghetti for your basic guts. A twist on this would be to put brussel
sprouts in the sauce instead of meatballs. People won’t be able to tell the
difference until they bite into them. 4. Fill your candy dishes with Black
Jellybeans, Mellowcream pumpkins and candy corn. Drape gummy worms over the
sides of the candy dish for effect.

More cookie ideas: 1. Bake brown sugar cookies in pumpkin-shaped stoneware
cookie molds (Brown Bag Cookie Molds). 2. Make sugar cookie cut-outs with
pumpkin-shaped cookie cutters and sprinkle with orange decorator sugar.

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