June 26, 2009
Easy Halloween Recipes – Don’t have time for intricate Halloween recipes? Try something easy and tasty. Here are three Halloween treats that can be thrown together, quickly:
9 cups strawberries
2 1/4 cups lemonade concentrate
3 quarts ginger ale
3 cups frozen blueberries
Pour lemonade concentrate into a large punch bowl. Mash the strawberries in a separate bowl. Use a fork to do this. Next, add the mashed strawberries to the punch bowl that you’ve filled with lemonade concentrate. Chill for several hours. Before serving, add ginger ale and frozen blueberries, then stir.
To make these spider chocolates, you will need a double boiler and a pastry bag. Use two tips for the bag: a 1/4 tip, and a 1/8 tip.
4 cups semisweet chocolate
Melt chocolate in the top of a double boiler. Allow the chocolate to cool for 10 minutes, then pour it into a pastry bag. Use a 1/4 tip to form the body, and a 1/8 tip to form the legs. Line a baking sheet with wax paper. Squeeze chocolate onto sheet, forming the spiders. Chill for 10 minutes. Remove spiders from paper, and store in the refrigerator.
Roasted Pumpkin Seeds
3 cups pumpkin seeds
12 cups water
6 tablespoons salt
melted butter, desire amount
Rinse the pumpkin seeds well. Preheat oven to 350 degrees. Add seeds, water, and salt to a large pan, and simmer on low heat for 10 minutes. Use a colander to drain seeds, and lay them out on paper towels to dry. Toss the pumpkin seeds with butter, coating them well. Spray a baking sheet with vegetable spray, and add the pumpkin seeds to the baking sheet. Bake for 30 minutes, until brown.
1 full tray of ice cubes
6 oz. can of frozen raspberry juice
1 1 /2 cups vanilla yogurt
desired amount of strawberries
small drops of red food coloring
Add all ingredients into a blender. Blend to liquify. Makes 5 servings.
After the guests have quenched their thirsts with the Vampire’s Smoothie, treat them to these snack food recipes for your Halloween Party:
Brain Shrimp Dip
A brain mold is required for this recipe.
8 ounces soft cream cheese
1 10 3/4 oz. can of cream of mushroom soup
.25 oz. unflavored gelatin, softened in 1/4 cup of water
1 bunch chopped green onions
3 pounds coarsely chopped cooked shrimp
1 cup mayonnaise
Tabasco seasoning to taste
1 Tablespoon lemon juice
Mix cream cheese into heated soup. Stir in gelatin, blending well. Stir in all other ingredients, and pour into an oiled mold. Chill until firm, and serve with assorted crackers.
A bat-shaped cookie cutter is required for this recipe.
12 oz. shredded Cheddar cheese
8 oz. chive and onion flavored cream cheese
4 oz. diced pimiento, drained
1/2 cup chopped pecans, toasted
24 dark pumpernickel bread slices
Stir Cheddar cheese, cream cheese, pimientos, and pecans. Use a 3 or 4 inch bat-shaped cutter, cutting 2 bats from each slice of bread. Spread 2 tablespoons of filling over 24 bats. Top with remaining 24 bats. Makes 24 sandwiches.
Green Slime Smoothie
1 1/2 cups chopped kiwi
1 cup diced ripe banana
1 1/2 cups lime sherbet
1/2 teaspoon vanilla
Blend all ingredients until smooth. Serves 6 ghouls.
1 cup powdered sugar
1 cup cup butter
1 teaspoon vanilla
2 2/3 cups flower
1 teaspoon baking powder
1 teaspoon salt
3/4 cups whole almonds
Beat together sugar, egg, and vanilla. Add flour, baking soda, ans salt. Beat well. Place in refrigerator for 25 minutes. Remove 1 quarter of dough from refrigerator. Roll teaspoons of dough into fingers, pressing 1 almond into tip of finger to make a finger nail. Work with paring knife to form rounded knuckles. Grease baking sheet, and bake cookies for 20-25 minutes at 325F. When cooled, add strawberry jam to imitate blood. Repeat process with remaining dough. Makes 5 dozen cookies.
6 large apples
14 ounces caramel candies
2 tablespoons milk
Remove stems from apples, and insert wooden craft sticks.Microwave caramels and milk for 2 minutes. Stir. Allow to cool. Dip apples in caramel sauce to coat. Place apples on buttered baking sheet to set. Serves 6 ghouls.
5 quarts popcorn (popped)
3/4 cup corn syrup
1/4 cup margarine
2 3/4 cups confectioners’ sugar
1 cup marshmallows
2 teaspoons cold water
Combine all ingredients, except for popcorn, in sauce pan, over medium heat. Heat to a boil, stirring regularly. Combine mixture with popcorn. With greased hands (vegetable shortening), shape fully coated popcorn into balls. Yields 20 popcorn balls.
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