Monster Eyes
From Southern Living magazine
3 cups all-purpose baking mix, such as Bisquick
1 lb. ground hot pork sausage
1 (8-oz.) block Muenster cheese, shredded
1 7-oz. jar pimiento-stuffed Spanish olives
- Combine the all-purpose baking mix, sausage, and cheese in a large bowl until blended.
- Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets.
- Press 1 pimiento-stuffed Spanish olive deeply into center of each ball.
- Bake at 400° for 15 to 18 minutes or until lightly browned.
Makes about 4 1/2 dozen.
Trick-or-Tini
From Stirrings
1 part coconut cream
1 part tangerine flavored mixer (suggested,
Stirrings Tangerini)
1 part banana liqueur
Splash of white rum
- Chill ingredients in fridge or freezer.
- Once cooled, pour the first three ingredients, in the order listed above, slowly over the back side of a spoon into a martini glass.
- Top with a splash of white rum.
Serves 1.
Screaming Spice Cookies
From Food Network
Cookies:
2 cups all-purpose flour, plus additional for rolling out dough
1/4 teaspoons baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon fine salt
3/4 cup unsalted butter, slightly softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
Icing:
Hard candies, try yellow, red, black, (Jolly Ranchers preferred)
1/4 cup water
3 tablespoons egg white powder
3/4 teaspoon orange extract
1 1/2 to 2 cups confectioners' sugar
1 empty metal tuna fish can, (about 6 ounces) for cutting cookies*
Lollipop sticks, available in craft or bakers' supply stores
- For the cookies: whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
- Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
- Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can*. Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
- Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
- Evenly space the racks in the oven and preheat to 350 degrees F.
- Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
- Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
- For the icing: whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing.
- Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes.
- Serve or store in a covered container for up to 3 days.
Makes 20 cookies.
Dangerously Delicious Punch
From Melicious
1 bottle white rum
1 bottle Southern Comfort
1 bag frozen mixed berries
1/2 liter bottle Sprite
6 small cans pineapple juice
Ice
- Place all of the liquids in the fridge for several hours to chill.
- Fill a large punch bowl with the rum, Southern Comfort, and berries. Let mixture sit for ten minutes (and up to two hours, chilled) to allow flavors to meld and the berries to infuse the alcohol.
- Add the juice and sprite and ice. Stir to combine and serve.
Makes one punch bowl.
Halloween Cupcakes
From Kraft Foods
1 pkg. (2-layer size) white cake mix
1/4 cup Kool-Aid orange flavor sugar-sweetened soft drink mix
1/2 cup (1 stick) butter or margarine, softened
4-1/2 cups powdered sugar
1/4 cup milk
2 Tbsp. Kool-Aid lemonade flavor sugar-sweetened soft drink mix
- Prepare and bake cake mix as directed on package for cupcakes, adding dry orange drink mix before beating all ingredients together.
- Make frosting by beating the butter, powdered sugar, milk, and lemonade kool aid mix. with electric mixer on low speed until well blended.
- Frost cooled cupcakes and decorate with sprinkles or candies or sprinkle with additional soft drink mix, if desired.
Black Widow
From 42 Below
1 part vodka
2 parts dark grape juice
1 teaspoon of raw sugar
4 slices of fresh ginger
4 blackberries
2 blackberries to garnish
- In a cocktail shaker*, muddle together blackberries, ginger and sugar.
- Add vodka and dark grape juice. Fill with ice, shake well, and strain into a chilled Martini glass.
- Garnish with 2 blackberries.
Serves 1.
*To make a large batch, simply make in a big pitcher or large punch bowl.
Orange Halloween Cocktail
From Giada De Laurentiis
2 cups orange juice
2 cups chilled sparkling water
1/2 cup maraschino liqueur
1/4 cup limoncello
Ice
Black licorice, for garnish
- Combine all the ingredients, except the licorice, in a pitcher. Stir to mix.
- Pour into glasses and garnish with a stalk of licorice.
Makes 4 cups.
Chocolate Shortbread Cookies
From Food & Wine magazine
2 sticks (1/2 pound) unsalted butter, softened
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2/3 cup Dutch-process cocoa
1 1/2 cups all-purpose flour, plus more for rolling
1 teaspoon kosher salt
- In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt; the dough will be very soft.
- Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
- Preheat the oven to 350°.
- Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment.
- Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible.
- Transfer the cookies to parchment paper–lined baking sheets and bake for about 14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely.
- Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.
Makes 2.5 dozen cookies.
Make ahead: the dough can be refrigerated for up to 3 days.
Spiked Jello Jigglers
Modified from Kraft Foods
1-1/2 cups boiling water (Do not add cold water.)
1-cup vodka
2 pkg. (8-serving size each) Jello Brand Gelatin, any flavor
- Stir boiling water and vodka into gelatin in large bowl 3 minutes until completely dissolved. Pour into 13x9-inch pan. Refrigerate at least 3 hours or until firm (gelatin does not stick to finger when touched).
- Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with Halloween inspired cookie cutters all the way through gelatin or cut into 1-inch squares. Lift from pan.
Makes 24.
Creature Chips
From Martha Stewart
Plain or butter-flavored vegetable-oil cooking spray
24 assorted large flour tortillas, such as plain, whole wheat, and sun-dried tomato
- Preheat oven to 350°. Coat a baking sheet with cooking spray.
- Using a few Halloween inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet.
- Coat tortillas with cooking spray, and season with salt.
- Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
Serves 8.
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