Spaghetti And Eyeballs
1 1/2 pounds ground beef
1 cup seasoned bread crumbs
1 tablespoon ketchup
1 egg
1/4 teaspoon pepper
1/2 teaspoon oregano
1 (7 ounce) jar pimiento-stuffed olives
1 (14 ounce) jar spaghetti sauce
3 quarts water
1 teaspoon salt
1 (8 ounce) package spaghetti
2 tablespoons butter or margarine
Preheat oven to 350 degrees F.
Mix ground beef, bread crumbs, ketchup, egg, pepper, and oregano in a large bowl. Form into about 18 to 24 eyeball-size balls. Press an olive into each eyeball, pimento side out. Place the eyeballs in a baking dish, cover, and bake for 45 minutes.
About 15 minutes before the eyeballs are done, fill a large pot with 3 quarts of water. Add salt. Follow package directions to cook the spaghetti. Drain noodles and transfer to a serving bowl. Toss with butter or margarine. When eyeballs are done, carefully spoon onto the spaghetti, irises up.
Spoon the sauce from the pan around them. Serve with thinly sliced black olives (eyelashes).
Crockpot Caramel Apples
2 (14 ounce) package caramels
1/4 cup water
8 apples
8 sticks
Nuts (optional)
M&M’s (optional)
Mini chocolate chips (optional)
Candy decorations (optional)
In crockpot, combine caramels and water. Cover and cook on HIGH for 1 to 1 1/2 hours, stirring frequently.
Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess caramel from bottom apple. Place on greased wax paper to cool. After the caramel has set, you may wish to roll the apples in the toppings of your choice.
Lime Chiller With Blood Drippings
Makes 10 servings.
1/4 cup honey or corn syrup
12 drops red food coloring
4 cups chilled pineapple juice
6 ounces frozen limeade concentrate
3 cups chilled ginger ale
In a shallow pan, such as a pie pan, add honey and food coloring and mix until well blended. Dip the rims of the wine goblets into the mixture one at a time, coating the rims of the glasses. Turn upright and let stand to allow the mixture to drip down, resembling blood. Place a paper towel around the base of the glass to catch drips.
At time of serving, in a serving bowl or punch bowl, combine pineapple juice with limeade and stir until limeade dissolves; stir in ginger ale.
Tip: This may be doubled or tripled.
NOTE: Instead of using ice that can water down the drinks, freeze seedless red grapes to keep the punch cold. Fill a baking sheet in a single layer with grapes and freeze until they are frozen solid and store in freezer in a resealable bag until time of serving.
Howlin’ Candy Corn Cookie Bark
Source: Philadelphia Cream Cheese website
16
Halloween Oreos, chopped
1 1/2 cups mini pretzels broken in pieces
1/3 cup raisins
1 (12 ounce) package white chocolate chips
Candy corn
Milk chocolate to drizzle
Melt chips and pour over mixture of cookies, pretzels, raisins and candy corn in a 13 x 9-inch pan lined with foil that has been sprayed. Drizzle with chocolate.
Witch’s Brew Cake
22 halloween recipes chocolate sandwich cookies
1 (18.25 ounce) yellow cake mix, with pudding in mix
1 cup water
1 cup solid-pack canned pumpkin (not pumpkin pie filling)
3 eggs
2 teaspoons cinnamon
2 cups prepared whipped topping
1/4 cup chocolate syrup
4 (16-inch) black shoestring licorice, braided
Assorted halloween candies and colored sprinkles, for garnish
Cookie Spiders (see below)
Preheat oven to 350 degrees.
Chop cookies and set aside.
Mix cake mix, water, pumpkin, eggs and cinnamon in large bowl with electric mixer at low speed until moistened. Beat 2 minutes at high speed. Fold in 1 1/4 cups chopped cookies.
Pour batter into greased 10-inch fluted tube pan. Bake in preheated oven for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Place cake flat-side up on serving dish. Combine whipped topping and chocolate syrup. Frost top and sides of cake. Press remaining chopped cookies into cream on side of cake.
Attach licorice for pot handle. Decorate cake with candies, colored sprinkles and cookie spiders.
Cookie Spiders
Insert 1 1/2-inch pieces black shoestring licorice into cream on sides of sandwich cookies for legs. Decorate top of cookie with assorted candies, decorator gels or mini-chocolate chips.
Haunted Taco Tarts
Makes 14.
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 pound ground turkey
1 clove garlic, minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1/4 teaspoon salt
Egg Yolk Paint (recipe follows)
1 (15 ounce) package refrigerated pie crusts
1 egg white
1/2 cup chopped tomato
1/2 cup taco-flavored shredded cheese
Heat oil in large skillet over medium heat. Add onion and cook until tender. Add turkey; cook until turkey is no longer pink, stirring occasionally. Stir in garlic, oregano, chili powder and salt; set aside.
Preheat oven to 375 degrees F. Lightly grease baking sheets.
Prepare Egg Yolk Paint; set aside.
On lightly floured surface, roll 1 pie crust to 14-inch diameter. Using 3-inch Halloween cookie cutters, cut out pairs of desired shapes. Repeat with second pie crust, re-rolling dough if necessary. Place 1/2 of shapes on prepared baking sheets. Brush edges with egg white. Spoon about 1 tablespoon taco mixture onto each shape. Sprinkle with 1 teaspoon tomato and 1 teaspoon cheese. Top with remaining matching shapes; press edges to seal. Decorate with Egg Yolk Paint.
Bake 10 to 12 minutes or until golden brown.
Egg Yolk Paint
4 egg yolks, divided
4 teaspoons water, divided
Red, yellow, blue and green liquid food colorings
Place 1 egg yolk in each of 4 small bowls. Add 1 teaspoon water and a few drops different food coloring to each; beat lightly.
Chocolate Peanut Butter Coated Apples
10 to 12 wooden ice cream sticks
10 to 12 medium apples, stems removed
1 2/3 cup (10 ounce) REESE’S Peanut Butter Chips
2/3 cup HERSHEY’S Cocoa
2/3 cup confectioners’ sugar
1/2 cup vegetable oil
REESE’S Peanut Butter Chips or HERSHEY’S Premier
White Chips, chopped (optional)
Insert wooden stick into each washed and thoroughly dried apple. Cover tray with wax paper.
In top of double boiler over hot but not boiling water, combine peanut butter chips, cocoa, powdered sugar and oil. Stir constantly until chips are melted and mixture is smooth. Remove from heat. Dip apples in mixture; twirl to remove excess coating. (If coating becomes too thick, return to low heat or add additional oil, 1 teaspoon at a time.) Roll lower half of coated apple in peanuts or coconut if desired. Allow to cool on prepared tray. Refrigerate if desired.
Microwave Directions
In medium microwave-safe bowl, stir together peanut butter chips and oil. Microwave on HIGH (100%) for 11/2 minutes or until chips are softened. Stir until melted. If necessary, microwave on HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir together powdered sugar and cocoa; gradually add to melted chip mixture, stirring until smooth. Microwave on HIGH 1 minute or until very warm. Continue as directed above.
Cockroach Clusters
12 ounces chocolate chips
1 teaspoon grated chocolate
1 cup raisins
2 cups thin pretzel sticks, broken into 1-inch pieces
Place chocolate in a microwave-safe bowl. Microwave on HIGH (100% power) for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and stir grated chocolate into melted chocolate. Stir in raisins and pretzels.
Drop mixture by tablespoons onto wax paper. Let stand until firm.
Makes about 35 clusters.
Jack-o-lantern Casserole
1 medium pumpkin
1 chopped onion
1 to 2 pounds ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4 ounce) can mushrooms (optional)
1 can cream of chicken soup
1 1/2 to 2 cups cooked rice
1 (8 ounce) can sliced water chestnuts (can
substitute celery, chopped)
Clean out pumpkin and decorate outside with a black marker, if desired.
Brown hamburger and onion. Mix in remaining ingredients. Put pumpkin on cookie sheet. Fill pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350 degrees F or until pumpkin is tender.
Shadowy Moon Marshmallow Treats
6 cups cocoa-flavored crispy cereal
16 Nutter Butter Peanut Butter Sandwich
Cookies, finely chopped (about 2 cup)
1/3 cup margarine
1 (10 1/2 ounce) package miniature marshmallows
1/3 cup miniature chocolate chips
1 cup canned white frosting
Assorted colored gels (orange, yellow, red)
Yellow colored sugar
Assorted Halloween candies
In large bowl, combine cereal and cookie crumbs; set aside.
In large saucepan, over medium-low heat, heat margarine and marshmallows until melted, stirring constantly. Remove from heat. Pour over cereal mixture, tossing to coat well. Press mixture into greased 14-inch pizza pan. Sprinkle with chocolate chips, pressing gently into cereal mixture; set aside.
Frost top of prepared mixture with frosting to within 1-inch of edge. Decorate with assorted gels. Sprinkle with yellow colored sugar. Decorate with assorted candies.
