Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Halloween fun food recipes

Posted by on Oct. 30, 2008 at 2:51 PM
  • 8 Replies
  • 2188 Total Views

STRAWBERRY GHOSTS:

30 fresh strawberries, washed and dried; 8 squares8 oz)white baking chocolate; 1 tsp shortening;

 1/8 tsp almond extract; ¼ cup miniature semisweet chocolate chips.
In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth.

Stir in extract.
Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes.

Freeze for 5 minutes.
In a microwave-safe bowl, melt remaining chips; stir until smooth. Use toothpick into melted chocolate to draw a mouth on each face

 

Eyeball Salad: Taco or Cheeseburger Salad (contact me for recipe)

FINISH off with two tomato slices, dollop of sour cream on bottom 2/3s, top with 1/2 ripe pitted olive.

 

Witch's Hats
Ingredients:
Bag of Hershey kisses
Bag of Fudge Stripe Cookies (the kind with a chocolate side and stripes on the other side)
If desired, a tube of orange frosting (the small tube with a fine tip works best)

Unwrap a kiss. Turn over a cookie so that the plain chocolate side is face up. Use a dab of  marshmallow fluff, icing, nutella or peanut butter on the center of the bottom of the kiss Place kiss in the middle of the cookie. Add a band and bow with orange frosting. There you have it, a Witch's Hat!

 

HALLOWEEN RECIPES.BLOODY EYEBALLS

1½ cups creamy peanut butter; ½ cup softened butter; 1 tsp vanilla;

3¾ cups confectioners'sugar;12 oz white candy coating,chopped;1 tbsp shortening;

20 blue, 20 brown milk chocolate M&M's; red decorating gel.
In small mixing bowl, cream peanut butter, butter,
vanilla. Gradually beat in confectioners' sugar. Shape into 1-in.
balls. Cover, refrigerate for 30 minutes.
In microwave-safe bowl, melt candy coating and shortening; stir until smooth.
Dip peanut butter balls into coating; place on waxed paper.
Place M&M's, plain side up, on top. Let stand until set. Use red gel to create "bloodshot" eyes.


"Candy Corn" Dessert Pizza

1 package refrigerated sugar cookie dough

1 8 ounce package cream cheese

½ cup powdered sugar

½ teaspoon vanilla

1 banana

1 can of pineapple chunks, drained

2 cans mandarin orange slices, drained

 

Roll out the sugar cookie dough into a circle on the large round stone. Bake at 350 degrees for 15-18 minutes, or until golden. Cool. Mix cream cheese and powdered sugar, spread over cooled cookie. Slice bananas with Egg Slicer Plus and layer over cream cheese to form a 5 inch circle in the center. Around that circle, layer pineapples to form a ring, leaving about 3 inches of cream cheese showing in a ring shape around the edge of the cookie. Finally, drain mandarin oranges and cover remaining cream cheese with them. Slice into wedges for serving.

 

Gummy Worms

 

You take your apple peels (from the Apple Peeler/Corer/Slicer) and throw them in a zip lock bag (do this will they are still real moist) then pour in your favorite flavor of DRY

Jell-O. Close it up and shake real good, so the peels are well coated. Then lay them out on a flat stone and bake at 250 for 30-45 minutes (depending on the amount of peels) I tell this at most of my shows. These are the best gummy worms and they are nutritious since they are made with apple peels and not just sugar. Also, when you peel the apple, you throw away most of the nutrition, this way you don't. This is the only way I can get my kids to eat apple peels.

 

Tarantula Cake

Bake 1 Devil's Food Cake Mix in the 2-qt Batter Bowl and about half of another in the 1-qt Batter Bowl. Turn them upside down (after they have baked and cooled.) The 2-qt is the "body" part and 1-qt is the "head" part. Use brown sprinkles for "hair" and black licorice strips for legs. Black gumdrops for eyes.

 

Monster Mouths
5 medium-size Red Delicious apples
¼ cup orange juice
1 cup creamy peanut butter
1 (10 ½ ounce) Packages miniature marshmallows

Use apple wedger, brush with orange juice (prevents browning) and then
spread one side evenly with creamy peanut butter. Press four marshmallows into the peanut butter on half of the wedges; top with another wedge, peanut butter side down.


 Make your Halloween less scary with these quick tips!

 

  • Sprinkle Cinnamon and nutmeg all over the inside of your pumpkin. When the candle is lit it will smell like pumpkin pie.
  • When your pumpkin starts to look a little shriveled place the ENTIRE pumpkin into a sink or bucket of warm water. After an hour or so it will expand back and look fresh! This is a great tip so you can enjoy your pumpkin longer.
  • Use the Zester-Scorer to score "hair" that will show when pumpkin is lit.
  • Use V-Shaped Cutter for eyes & teeth.
  • The corer cuts round eyes or the chimney on top to let the smoke out.
  • For those who cut their pumpkins on the top, the Cake Tester puts the lit match down to the candle.
  • Batter Bowl makes a pumpkin cake; or turns Barbie into a Witch
  • For safer popcorn balls w/ no hard kernels, Place Non-stick cooling Rack over your popcorn bowl, invert & shake--the unpopped kernels drop out.
  • Chop leftover Halloween candy with Food Chopper and store in freezer. Great additions to muffins, cakes, and icings for kids of all ages.

 

 

Happy Halloween!

Cornelia Zell

Indepent Pampered Chef Consultant

cbzell@optonline.net

 

by on Oct. 30, 2008 at 2:51 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-8):
paganmomof4
by on Oct. 31, 2008 at 9:18 AM

some great ideas.. def gonna try the gummy worm thing with my boys... thanks

Heather

maryw24
by on Aug. 17, 2009 at 2:56 PM

Made these last year, they were sooo good and a big hit

MELTED WITCH PUDDLES

1 teaspoon water
4 drops yellow food coloring
1 1/2 cups flaked coconut
2 cups (12 ounces) semisweet chocolate chips
6 Tablespoons shortening, divided
36 cream-filled chocolate sandwich cookies
36 Bugles
4 cups vanilla or white chips
36 pretzel sticks

In a large resealable plastic bag, combine water and food coloring; Seal bag and shake to combine. Add coconut. Seal bag and shake to tint coconut; set aside. In a microwave, melt chocolate chips and 2 Tablespoons shortening; stir until smooth.

FOR WITCH’S HATS:
Place about 1/3 cup chocolate mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe a small amount of chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow excess to drip off. Position over chocolate on cookie, forming a witch’s hat. Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and cookies.

FOR THE PUDDLES:
Melt vanilla chips and the remaining shortening; stir until smooth. Place mixture in a large heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets. Immediately place a witch’s hat on the puddle. Place a pretzel stick alongside the hat; sprinkle reserved tinted coconut at the end of the pretzel stick. Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until set. Store in an airtight container.

Makes 3 dozen
Source: Taste of Home magazine

carrie_grace
by Group Owner on Aug. 17, 2009 at 8:44 PM

Those look yummy!

Quoting maryw24:

Made these last year, they were sooo good and a big hit

MELTED WITCH PUDDLES

1 teaspoon water
4 drops yellow food coloring
1 1/2 cups flaked coconut
2 cups (12 ounces) semisweet chocolate chips
6 Tablespoons shortening, divided
36 cream-filled chocolate sandwich cookies
36 Bugles
4 cups vanilla or white chips
36 pretzel sticks

In a large resealable plastic bag, combine water and food coloring; Seal bag and shake to combine. Add coconut. Seal bag and shake to tint coconut; set aside. In a microwave, melt chocolate chips and 2 Tablespoons shortening; stir until smooth.

FOR WITCH’S HATS:
Place about 1/3 cup chocolate mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe a small amount of chocolate on a cookie. Dip a Bugle in some of the remaining chocolate; allow excess to drip off. Position over chocolate on cookie, forming a witch’s hat. Set on waxed paper to dry. Repeat with remaining chocolate, Bugles and cookies.

FOR THE PUDDLES:
Melt vanilla chips and the remaining shortening; stir until smooth. Place mixture in a large heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into the shape of a puddle onto waxed paper-lined baking sheets. Immediately place a witch’s hat on the puddle. Place a pretzel stick alongside the hat; sprinkle reserved tinted coconut at the end of the pretzel stick. Repeat with remaining puddles, hats and brooms. Chill for 15 minutes or until set. Store in an airtight container.

Makes 3 dozen
Source: Taste of Home magazine


carrie_grace
by Group Owner on Aug. 17, 2009 at 8:47 PM


Makes 8 (16 circles, 8 half circles)

  • 2 large egg whites
  • 1 cup superfine sugar
  • 6 tablespoons all-purpose flour
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 2 1/2 tablespoons unsalted butter, melted
  • 2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 2 ounces semisweet chocolate, melted
  • Mini candy-coated chocolates, for hats
  • Green mint-chocolate-chip ice cream

Directions

  1. Preheat oven to 400 degrees. Put egg whites and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix 30 seconds. Mix in flour, cocoa, and salt. Mix in butter, cream, and vanilla; mix 30 seconds.
  2. Bake cookies: Using plastic lids or heavy card stock, cut out 1 circle (2 3/4 inches in diameter) and 1 half circle (4 1/2 inches long). Using the outlines as stencils, spread dough on a Silpat baking mat with an offset spatula to make 4 circles and 2 half circles. Transfer mat to a baking sheet; bake cookies until starting to set, 6 to 7 minutes.

  3. Shape cones: Remove half circles with an offset spatula while still hot. With straight sides of cookies facing up, quickly bring edges together to form cones, holding until set. Repeat three more times with remaining dough.

  4. Make sandwitches: Dip cones in melted chocolate to coat 1/4 inch of rims. Place cones on 8 whole cookies; press 1 candy onto band of each hat. Freeze until set, 10 to 20 minutes. Brush remaining 8 whole cookies on one side with melted chocolate. Freeze until set, 10 to 20 minutes. Cut ice cream using technique described above. Place on coated cookies; top with hats.

carrie_grace
by Group Owner on Aug. 17, 2009 at 8:48 PM

Makes 12

Directions

  1. Using a melon baller, scoop out the center of each cupcake, and fill with mini M&Ms, if desired.
  2. Cover the tops of each cupcake with a generous mound (about 1/3 cup) of buttercream. Insert one candy corn into each cupcake to form a nose. Using brown mini M&Ms, insert two into each cupcake to form eyes. Place two short lengths of licorice above the eyes to form eyebrows for the witch. Place the shorter licorice lengths above the eyebrows to form bangs. Place an inverted cone on top of bangs, pressing gently into buttercream to adhere. Place the longer licorice lengths under the cone hat to form the hair.
carrie_grace
by Group Owner on Aug. 17, 2009 at 8:50 PM

Makes 30

  • 2 tablespoons red food coloring
  • 30 blanched almonds
  • 2 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 1/2 cup confectioners' sugar
  • 5 tablespoons granulated sugar
  • Pinch of salt
  • 1 2/3 cups all-purpose flour

Directions

  1. Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
  2. Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
  3. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
  5. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into fifteen pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
  6. When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
  7. Bake until lightly browned, about 12 minutes. Cool completely.
teaandlavender
by on Oct. 19, 2009 at 1:17 PM

 

Funfetti Cookies

This sooo easy you can even have younger children help out without a ton of mess!

Ingredients:

1 pkg Pislsbury Moist Suprem Funfetti Cake Mix (the have different Hoilday mixes as well ex. Halloween christmas)

1/3 cup oil

2 eggs

1/2 can Frosting and sprinkles

Heat oven to 375 In large bowl combine cake mix, oil and eggs; stir by hand untill throughly mixed. Stir in candy from cake mix. S hape dough into balls; place 2" apart on ungressed cookie sheet. Flatted cookies w/bottom of glass diped in flour. Bake 6-8 mins or untill goled brown edges. Frost over warm cookies and add sprinkles. Tada all done!

SanDiegoMaxMom
by on Oct. 21, 2009 at 8:03 PM

This is my "go to" Halloween food.  Hot dogs, refrigerated dough (I use crescent rolls) cut into strips, bake in 350 oven until dough is done....like 10 minutes.

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

close Join now to connect to
other members!
Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN