These recipes are sure to put smiles on any ghost face
Halloween Snack Mix1/2 Cup blood drops (red hots)
1/2 Cup cats eyes (blanched almonds) or (gum drops)
1/2 Cup cats claws (sunflower seeds)
1 Cup chicken toenails (candy corn)
1 Cup colored flies (M & M's)
1 Cup butterfly wings (corn chips)
1 Cup ants (raisins)
1 Cup earthworms (cheese curls)
1 Cup cobwebs (Triscuits) or (Golden Grahams)
1 Cup snakes eyes (peanuts)
1 Cup bats bones (shoestring potatoes)
Mix together in a large bowl. Serve with several pints of blood (cherry punch).
Quesadillas5 jalapeno peppers, chopped
1 pound jack cheese, grated
1 cup chopped parsley
16 tortillas
Combine the peppers, cheese, and parsley. Place a portion of the mixture in the middle of a flat tortilla.
Fold over and press the edges together.
Spray a large skillet with vegetable spray and fry the tortillas over medium heat, or toast in a toaster oven.
The quesadilla is ready when the cheese has melted.
Keep warm until ready to serve or reheat in toaster oven for 5 minutes.
Do not reheat in the mircowave.
You may want to make some without the peppers for those who don't like them hot.
Monster Ghoulash2 pounds of ground beef
2 cups of cooked rice or corn chips or tortilla chips
1 (10 3/4oz) can of Cream of Mushroom Soup
1 (4oz) can of sliced mushrooms (drained)
2 big sliced bell peppers (orange and green colors are good)
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 medium onion, chopped
large skillet
1.Precook your rice until tender.
2.Preheat your oven to 350 degrees. While it is heating:
3.Take the skillet and add in your chopped onions and vegetable oil.
Cook over medium heat, stirring, until the onions are slightly brown and tender.
4.Crumble up your beef and add it to the skillet, stirring until no pink remains and the meat is brown.
5.Drain the grease from the skillet into a grease can.
6.Open up the cans of mushrooms, mushroom soup.
7.Dice bell peppers.
8.Stir soy sauce, brown sugar, mushroom soup, mushrooms and bell-peppers into the pan with your meat. Add in rice or chips.
9.Cook for 10 minutes, stirring.
10.Spoon the veggie/meat mixture into a pumpkin shaped bowl if available.
HALLOWEEN MEATLOAF MICE
MICE BODIES 1/2 c Catsup
2 Egg whites; beaten
6 oz Ground turkey
6 oz Ground beef
1 Onion; chopped fine
2/3 c Oatmeal; uncooked
Salt and pepper to taste
GARNISH
Carrots
Spaghetti noodles; uncooked
Raisins
Spaghetti sauce, canned
First cut 2 coins per mice out of the carrots for ears.
Then make long thin strips out of the remaining carrots for the tails, one for each mouse.
Steam until they are crisp tender. DON'T OVERCOOK!!
Preheat oven to 350F.
Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet.
Have them shaped to a point in the front and rounded in the back.
Bake for 45 minutes in preheated oven or until desired doneness.
Take and cut little slits for the ears about 1/3 from the pointed end.
Place the carrot coins in the slits for the ears.
Make a tiny slit in the rounded wide end for the tail and place one of the carrot strips in the slit for the tail.
Use the raisins for the eyes.
Break the uncooked spaghetti noodles into pieces and place around the "nose" (pointed end) for whiskers.
Heat the spaghetti sauce. Place a large spoonful of sauce on a plate.
Place a meatloaf mouse on top of the spaghetti sauce to serve.
Pumpkin Stew11/2 LB beef stew meat
package of small carrots
potatoes cut small
one large onion slice
one lb. fresh mushrooms sliced
one green pepper sliced
one stalk celery sliced
2 cans Golden Mushroom soup
I mix this together in a bowl then pour in pumpkin shell and bake in a slow oven 300 degrees for 3.5 hours or until meat is tender.
I also add some of the cut pumpkin and sometimes sweet potatoes cut up.
When finished, I carefully carry the pumpkin (which is on a cookie sheet) to the table and serve right from the pumpkin!
It puts everyone in a Halloween mood. I usually serve this with some crispy French bread and some kind of a green salad.
Pumpkin Sheet Cake4 ea extra large eggs
1 c oil
2 c sugar
1 cn (1 pound) pumpkin
2 c unsifted flour
2 ts baking powder
1 ts baking soda
1/2 ts salt
2 ts cinnamon
1/2 ts ginger
1/2 ts cloves
1/2 ts nutmeg
FILLING
3 oz cream cheese, softened
6 tb butter
1 tb milk
1 ts vanilla
1 3/4 c powdered sugar
Place eggs, cooking oil and sugar in large bowl of mixer.
Beat on medium speed until well blended.
Add pumpkin. Mix thoroughly.
Sift together flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg.
Gradually add dry ingredients to pumpkin mixture.
Mix until smooth, scraping down sides of bowl frequently.
Pour batter into greased and floured jelly roll pan, 10 by 15 inches.
For thinner cake, use 11 by 17 jelly roll pan.
For thicker cake, divide batter between two 9 by 9' pans.
Bake on center shelf of preheated 375 oven 20 minutes or longer, depending on size of pan, until wooden pick inserted in center comes out clean. Cool.
Spread with cream cheese frosting.
Mystical Punch Ice cube tray
raisins
4 1-pint bottles cranberry juice
2 1/2 cups peach juice
1 cup fresh lime juice
2 cups orange juice
sugar to taste
Place raisins in ice cube trays. Add water. Freeze.
This will make them look like they have insects in them.
Keep the juices refrigerated until you are ready to use them.
In a punch bowl, combine all the juices. Add the ice cubes and serve
