These devilled eggs are gruesome looking but really taste great and they will be the hit of the party. For the best bloodshot effect serve them within 2 hours of making them.
Ingredients:
3 C of hot water
2 T red food coloring
1 T of white vinegar
6 hard boiled eggs, cracked but not peeled
1/3 C of mayonnaise
1/4 C of green onions, chopped fine
2 T cilantro, minced
2 t Dijon style mustard
12 ripe olives, sliced
1 t ketchup
Directions:
Pour the water into a large mixing bowl. Add the food coloring and vinegar and whisk to blend together well. Add the eggs and if the water does not completely cover the eggs add more hot water. Let the eggs stand for 30 minutes.
Remove the eggs with a slotted spoon and peel. Cut the eggs in half. Remove the yolks and place in a small mixing bowl. Place the whites on a platter and set aside.
Mash the yolks with a fork. Add the mayonnaise, onions, cilantro and mustard and stir until well combined.
Stuff the egg whites with the egg yolk mixture. Press 1 slice of the olive into the egg yolk mixture. Fill the center ring of each olive slice with a dab of ketchup.
Refrigerate until ready to serve.
Makes 1 dozen
Total Time: 25 minutes
Recommended:
New! Halloween Recipes Ebook. Over 50 Recipes With Photos.
Plus 3 Bonus Ebooks - Halloween Crafts, Halloween Drawing and Halloween Printable Games!
Showing posts with label Recipes for Kids. Show all posts
Showing posts with label Recipes for Kids. Show all posts
Thursday
Halloween Dinner Recipe: Crispy Witch Fingers
These claws will really “grab” your guest’s attention. The Cajun seasoning gives these strips a bold taste while the cornflake covering helps to keep the chicken moist during baking. The Cajun seasoning can be left out if preparing these for children.
Ingredients:
1 sweet red pepper
2 T flour
2 t + 1 T Cajun seasoning, divided
3 eggs
1 1/2 C cornflake crumbs
2 T green onion, chopped
1 lb. boneless skinless chicken breast, cut into 16, 3/4 inch strips
Directions:
Set the oven temperature to 350 degrees allowing it to preheat. Lightly spray a baking sheet with a non stick cooking spray.
Cut the pepper into 16 triangles and set aside.
Place the flour and 2 t of the Cajun seasoning into a plastic zip lock bag. Close and shake the bag to combine the ingredients together well.
Place the eggs in a shallow bowl and beat lightly with a fork.
Place the cornflake crumbs in a shallow bowl.
Add the green onion and remaining Cajun seasoning to the cornflake crumbs and toss to combine. Place a few strips of chicken into the flour mixture, close and shake to lightly cover. Dip the coated strips in the egg shaking off any excess. Roll in the cornflake mixture covering the strips well and place on the baking sheet.
Repeat until all the chicken strips are covered.
Place the chicken into the oven and bake for 20 minutes or until the juices run clear. Remove and allow cooling enough to handle.
Cut a small slit into one end of each of the strips. Insert a pepper triangle; point out, into the strips.
Makes 8 servings
Preparation Time: approximately 15 minutes
Baking Time: approximately 20 minutes
Total Time: approximately 35 minutes
Ingredients:
1 sweet red pepper
2 T flour
2 t + 1 T Cajun seasoning, divided
3 eggs
1 1/2 C cornflake crumbs
2 T green onion, chopped
1 lb. boneless skinless chicken breast, cut into 16, 3/4 inch strips
Directions:
Set the oven temperature to 350 degrees allowing it to preheat. Lightly spray a baking sheet with a non stick cooking spray.
Cut the pepper into 16 triangles and set aside.
Place the flour and 2 t of the Cajun seasoning into a plastic zip lock bag. Close and shake the bag to combine the ingredients together well.
Place the eggs in a shallow bowl and beat lightly with a fork.
Place the cornflake crumbs in a shallow bowl.
Add the green onion and remaining Cajun seasoning to the cornflake crumbs and toss to combine. Place a few strips of chicken into the flour mixture, close and shake to lightly cover. Dip the coated strips in the egg shaking off any excess. Roll in the cornflake mixture covering the strips well and place on the baking sheet.
Repeat until all the chicken strips are covered.
Place the chicken into the oven and bake for 20 minutes or until the juices run clear. Remove and allow cooling enough to handle.
Cut a small slit into one end of each of the strips. Insert a pepper triangle; point out, into the strips.
Makes 8 servings
Preparation Time: approximately 15 minutes
Baking Time: approximately 20 minutes
Total Time: approximately 35 minutes
Tuesday
Easy Wormy Cupcakes - Halloween Recipe
Ingredients:Prepared Cupcakes
Frosting of choice
1 package gummy worms
1 package chocolate cookies or graham crackers
Directions:
Place a few cookies in a plastic bag and using the back of your hand or a rolling pin press down until mixture resembles fine breadcrumbs. Using a teaspoon make a small well in the center of each cupcake. Frost cupcakes around well and sprinkle with cookie crumb mixture. Stick a gummy worm into the center of each cupcake.
Friday
Sweet Skeleton Bones - Halloween Recipe
Ingredients:4 large egg whites
2 cups icing sugar
Directions:
Preheat oven to 250F.
In a large bowl beat egg whites until stiff. Gradually start adding the sugar, one tablespoon at a time. Keep beating and adding sugar until you have a meringue. Line baking trays with paper. Using a piping bag with a plain nozzle pipe a straight meringue bone line (approximately 4 inches long). Pipe a meringue ball at the end of each bone. If necessary shape bones further using a small knife.
Bake for approximately 1 hour and 15 minutes or until bones have dried out. Remove from oven and let cool on paper.
Recommended:
New! Halloween Recipes Ebook. Over 50 Recipes With Photos.
Plus 3 Bonus Ebooks - Halloween Crafts, Halloween Drawing and Halloween Printable Games!
Wednesday
Sweet and Salty Pirate Caramel Apples
Ingredients:
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 tablespoons coarse sea salt
1 cup semisweet chocolate chips
Extra chips for decorating
Instructions:
Insert wooden sticks 3/4 of the way into the stem end of each apple.
Combine caramels and water in a saucepan over low heat. Stir often to get a smooth caramel mixture. Dip apples into caramel. Place standing up on a sheet of foil or a cookie sheet for easy decorating and chilling. Sprinkle with the coarse salt and place in the fridge. Melt chocolate chips in a microwave safe dish. This is easiest if you microwave for 30-40 seconds, stir, and repeat until you have a whole bowl of smooth creamy melted chocolate. Drizzle melted chocolate over the apples. Sprinkle with the extra chocolate chips. Return to refrigerator until ready to eat.
6 Granny Smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 tablespoons coarse sea salt
1 cup semisweet chocolate chips
Extra chips for decorating
Instructions:
Insert wooden sticks 3/4 of the way into the stem end of each apple.
Combine caramels and water in a saucepan over low heat. Stir often to get a smooth caramel mixture. Dip apples into caramel. Place standing up on a sheet of foil or a cookie sheet for easy decorating and chilling. Sprinkle with the coarse salt and place in the fridge. Melt chocolate chips in a microwave safe dish. This is easiest if you microwave for 30-40 seconds, stir, and repeat until you have a whole bowl of smooth creamy melted chocolate. Drizzle melted chocolate over the apples. Sprinkle with the extra chocolate chips. Return to refrigerator until ready to eat.
Fruity Ghosts on a Stick
It just turns out that pears are just the right shape for making spooky ghost treats! These are an interesting alternative to the traditional candy apples.
Ingredients:
Wooden craft sticks, like for a popsicle
6 medium sized pears
10 - 12 squares of almond bark (2 ounce squares)
Handful of mini chocolate chips for ghostly eyes
Halloween cupcake papers
Instructions:
Line a cookie sheet or other flat serving tray with waxed paper, we aren't actually putting in the oven so any moveable flat surface is good for this treat. Line up the cupcake papers across the sheet. Melt almond bark following the package directions. Poke craft sticks firmly into the pears. Dip each pear into the melted bark, you can use a spoon to help evenly coat the entire pear. Place each one in a cupcake paper, standing up as much as you can get it to. Place mini chocolate candies for face decoration. You can use any leftover almond bark to spoon ghost tails into the paper cups. Refrigerate until ready to eat.
Ingredients:
Wooden craft sticks, like for a popsicle
6 medium sized pears
10 - 12 squares of almond bark (2 ounce squares)
Handful of mini chocolate chips for ghostly eyes
Halloween cupcake papers
Instructions:
Line a cookie sheet or other flat serving tray with waxed paper, we aren't actually putting in the oven so any moveable flat surface is good for this treat. Line up the cupcake papers across the sheet. Melt almond bark following the package directions. Poke craft sticks firmly into the pears. Dip each pear into the melted bark, you can use a spoon to help evenly coat the entire pear. Place each one in a cupcake paper, standing up as much as you can get it to. Place mini chocolate candies for face decoration. You can use any leftover almond bark to spoon ghost tails into the paper cups. Refrigerate until ready to eat.
Monday
Munchy Mummy Appetizer Dip and Party Mix
Munchy Mummy Appetizer Dip
Ingredients:
1/4 cup mayonnaise
3/4 cup plain low-fat yogurt
2 teaspoons tarragon vinegar
1/2 teaspoon curry powder
1/8 teaspoon thyme
2 teaspoons chili sauce
1 celery stick, chopped
Instructions:
Combine ingredients and chill for at least one hour before serving. Perfect in the center of your veggie tray. In addition to veggies, use Halloween shaped cookie cutters to cut out mini finger sandwiches, the dip can also be used as a spread on those, yummy! For super festivity on the serving table scoop the dip into a hollowed out mini pumpkin.
Party Mix
This is also really good for fall football parties. The nice part about it is you can make this without getting the kitchen overheated or it leaves the oven free for making other things.
Ingredients:
4 cups Wheat Chex® cereal
4 cups Cheerios® cereal
3 cups pretzel sticks
1 (12 ounce) can salted peanuts
1/4 cup butter or margarine, melted
2 tablespoons grated Parmesan cheese
1 teaspoon celery salt
1/2 teaspoon seasoned salt
Instructions:
Get out the crock pot! Mix up the cereals, pretzels and peanuts and put in the crock pot. Combine butter, parmesan cheese and salts. Drizzle over the dry mixture and toss for coating. Put the lid on and cook on low for 3 - 4 hours. Stir at least once each hour to avoid burning.
Saturday
Vampires Be Gone Spaghetti
Ingredients:
10 garlic cloves, coarsely chopped
Several pinches of hot red pepper flakes
4 tablespoons extra virgin olive oil, or as desired
1 pound spaghetti
2 teaspoons salt
1/2 head of broccoli, broken into bite-size florets
Freshly grated Parmesan, or other grating cheese
Instructions:
Boil water and add noodles to cook as usual, except about half way through cooking add the broccoli and let the noodles and broccoli finish cooking at the same time. Drain, but reserve about half the cooking water for later. Warm approximately half of the garlic with the pepper flakes in the olive oil over medium heat (turn on the vent and open the kitchen window or you'll be crying in your spaghetti!) Toss the pasta and broccoli with the garlic/chile oil and add the remaining garlic to the mix and continue to toss to coat. Add a few spoonfuls of that reserved water and keep tossing, add more water as needed. Kind of have to eyeball it until it's well coated and tossed to your liking. Serve up and sprinkle with grated cheese. There will be no fear of vampires bothering you after this dinner!
10 garlic cloves, coarsely chopped
Several pinches of hot red pepper flakes
4 tablespoons extra virgin olive oil, or as desired
1 pound spaghetti
2 teaspoons salt
1/2 head of broccoli, broken into bite-size florets
Freshly grated Parmesan, or other grating cheese
Instructions:
Boil water and add noodles to cook as usual, except about half way through cooking add the broccoli and let the noodles and broccoli finish cooking at the same time. Drain, but reserve about half the cooking water for later. Warm approximately half of the garlic with the pepper flakes in the olive oil over medium heat (turn on the vent and open the kitchen window or you'll be crying in your spaghetti!) Toss the pasta and broccoli with the garlic/chile oil and add the remaining garlic to the mix and continue to toss to coat. Add a few spoonfuls of that reserved water and keep tossing, add more water as needed. Kind of have to eyeball it until it's well coated and tossed to your liking. Serve up and sprinkle with grated cheese. There will be no fear of vampires bothering you after this dinner!
Thursday
After Trick-or-Treating Pumpkin Bars
Ingredients:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can solid pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ICING:
1 (3 ounce) package cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 tablespoon milk
Instructions:
Get out the big mixing bowl and beat together eggs, sugar, oil and pumpkin. Combine the dry ingredients, flour, cinnamon, baking powder, baking soda and salt. Gradually add this to the pumpkin mixture and beat together well. Pour your mixture into an ungreased jellyroll pan and bake at 350 degrees F for 27 minutes or until a toothpick comes out clean. Allow to cool before frosting.
Recommended Frosting:
Beat together cream cheese, sugar, butter and vanilla. Add just enough milk to help get a nice spreading consistency. You can add a few drops of orange or green food coloring to make them even more trick-or-treat like!
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can solid pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ICING:
1 (3 ounce) package cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 tablespoon milk
Instructions:
Get out the big mixing bowl and beat together eggs, sugar, oil and pumpkin. Combine the dry ingredients, flour, cinnamon, baking powder, baking soda and salt. Gradually add this to the pumpkin mixture and beat together well. Pour your mixture into an ungreased jellyroll pan and bake at 350 degrees F for 27 minutes or until a toothpick comes out clean. Allow to cool before frosting.
Recommended Frosting:
Beat together cream cheese, sugar, butter and vanilla. Add just enough milk to help get a nice spreading consistency. You can add a few drops of orange or green food coloring to make them even more trick-or-treat like!
Roasted Pumpkin Seeds
It's not Halloween until you've stuck your hands into a pumpkin to pull out all the guts to carve your jack-o-lantern. Now you've got all those pumpkin seeds sitting there. Don't just toss them in the trash! Roast them for a nice evening treat.
Instructions:
Rinse pumpkin seeds under cold water and try to get off all the pulp strings. Spray a baking sheet with non stick spray, or oil it down with your favorite cooking oil. Sprinkle with salt to taste, you might find yourself using a little more salt than usual. Bake at 325 degrees F until toasted for 15 minutes. STIR and flip. Bake at 325 degrees F until toasted for another 15 minutes. Let them cool off completely before eating them. You don't want a burnt tongue. Store in an air tight container or Ziploc bag.
Optional: If you'd like you can soak your pumpkin seeds overnight in salt water for a more salty flavor and an easier to eat seed. It doesn't make a huge difference in the result, but some people prefer doing it that way.
Wednesday
Bobbing for Candied Apples
Okay, so we're not really bobbing for them because that would be sticky and messy.
Ingredients:
2 cup granulated sugar
2 cup corn syrup
1/3 cup cinnamon candy
1 cup water
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teapoon cloves
3/4 teasppon red food coloring
6 of your favorite type of apple, roughly medium in size
wooden skewers (these are often found in the produce dept this time of year)
cookie sheet sprayed with no stick cooking spray or a long sheet of waxed paper
Instructions:
First thing you want to do is as you usually would remove the apple stems and wash them up. Grab a skewer and stab it right into the middle of the apple and repeat for each apple. Be careful not to poke out the other side of the apple though. In a small or medium sized saucepan combine sugar, corn syrup, cinnamon candies, and water. Stir and keep stirring until everything is dissolved. Then stir some more to make sure it's all dissolved. Medium heat here, you don't want it to boil at this point because that will just make a mess. Once you've got it all dissolved add cinnamon, vanilla, cloves, and food coloring to the mix. Now we want that to boil to a 300 degree temperture on the candy thermometer. Dip your apples into your candy coating and be sure to coat them well. Place them skewer pointing up on the waxed paper or cookie sheet and allow them to harden.
Make sure you let them cool completely to room temperture before eating! They will be hot for sometime and no one wants a burnt mouth on Halloween.
Ingredients:
2 cup granulated sugar
2 cup corn syrup
1/3 cup cinnamon candy
1 cup water
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teapoon cloves
3/4 teasppon red food coloring
6 of your favorite type of apple, roughly medium in size
wooden skewers (these are often found in the produce dept this time of year)
cookie sheet sprayed with no stick cooking spray or a long sheet of waxed paper
Instructions:
First thing you want to do is as you usually would remove the apple stems and wash them up. Grab a skewer and stab it right into the middle of the apple and repeat for each apple. Be careful not to poke out the other side of the apple though. In a small or medium sized saucepan combine sugar, corn syrup, cinnamon candies, and water. Stir and keep stirring until everything is dissolved. Then stir some more to make sure it's all dissolved. Medium heat here, you don't want it to boil at this point because that will just make a mess. Once you've got it all dissolved add cinnamon, vanilla, cloves, and food coloring to the mix. Now we want that to boil to a 300 degree temperture on the candy thermometer. Dip your apples into your candy coating and be sure to coat them well. Place them skewer pointing up on the waxed paper or cookie sheet and allow them to harden.
Make sure you let them cool completely to room temperture before eating! They will be hot for sometime and no one wants a burnt mouth on Halloween.
Sunday
Halloween Poke Cake
Ingredients:
CAKE:
CAKE:
3 ounces orange Jell-O mix
3/4 cup boiling water
1/2 cup cold water
1 package white cake mix
TOPPING:
1 1/2 cups cold milk
1 small package instant vanilla pudding mix
1 envelope dream whip topping
1 teaspoon vanilla
1 handful of candy corn
Instructions:
Dissolve gelatin in boiling water. Add cold water and stir until mixed and set aside until ready to use. Prepare cake following the package directions for a 13x9 pan sized cake. Let the cake cool for some time. Using a meat fork or a bamboo skewer "poke" holes to the bottom of the cake about an inch apart, you can do it at random or in a pattern it's up to you. Pour the liquid gelatin into the holes! Beat together the topping ingredients until stiff peaks begin to form, add food coloring if desired. Frost your Halloween poke cake, sprinkle with candy corn for decoration. Allow to chill so that gelatin sets.
This recipe can be altered for other holidays and themes as well but changing the flavor of gelatin and adding food coloring to the frosting.
Instructions:
Dissolve gelatin in boiling water. Add cold water and stir until mixed and set aside until ready to use. Prepare cake following the package directions for a 13x9 pan sized cake. Let the cake cool for some time. Using a meat fork or a bamboo skewer "poke" holes to the bottom of the cake about an inch apart, you can do it at random or in a pattern it's up to you. Pour the liquid gelatin into the holes! Beat together the topping ingredients until stiff peaks begin to form, add food coloring if desired. Frost your Halloween poke cake, sprinkle with candy corn for decoration. Allow to chill so that gelatin sets.
This recipe can be altered for other holidays and themes as well but changing the flavor of gelatin and adding food coloring to the frosting.
Friday
Rocky Horror Picture Show Halloween Squares
Ingredients:
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
2 cups dry roasted peanuts
1 (10 1/2 oz.) pkg. white miniature marshmallows
Assorted soft Halloween candy
Instructions:
Line a 13x9 baking pan with waxed paper, trust me you'll be glad you used waxed paper at the end! Melt chocolate in double boiler with milk and butter, remove from heat. Combine nuts and marshmallows. Fold those into the chocolate. Press mixture into the lined baking pan, spreading it out evenly as possible. Sprinkle the soft candy mixture evenly over the top of that. Refrigerate until firm enough to cut into squares, then store at room temp.
This is a nice adaptive recipe, if someone has an allergy to peanut use another nut, or mix in some candy pieces or dry cereal. You can even add other things in addition to what's listed here! Make it colorful and fun.
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
2 cups dry roasted peanuts
1 (10 1/2 oz.) pkg. white miniature marshmallows
Assorted soft Halloween candy
Instructions:
Line a 13x9 baking pan with waxed paper, trust me you'll be glad you used waxed paper at the end! Melt chocolate in double boiler with milk and butter, remove from heat. Combine nuts and marshmallows. Fold those into the chocolate. Press mixture into the lined baking pan, spreading it out evenly as possible. Sprinkle the soft candy mixture evenly over the top of that. Refrigerate until firm enough to cut into squares, then store at room temp.
This is a nice adaptive recipe, if someone has an allergy to peanut use another nut, or mix in some candy pieces or dry cereal. You can even add other things in addition to what's listed here! Make it colorful and fun.
Vampire Bat Stew
Ingredients:
1 1/4 pounds lean pork stew meat (buy whatever cut is on sale and cut into chunks to save some money!)
1 1/4 pounds lean pork stew meat (buy whatever cut is on sale and cut into chunks to save some money!)
1 medium (1/2 cup) onion, sliced
2 cups baby-cut carrots
1 cup frozen whole kernel corn
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
2 (14 1/2-ounce) cans diced tomatoes with chile peppers, undrained
Pastry:
Pastry:
1 cup all-purpose flour
1/3 cup butter or margarine
2 ounces shredded cheddar cheese
3 tablespoons cold water
Chili powder or seasoning to taste
Instructions:
Brown pork and onion in skillet over medium to high heat, stir occasionally to get an even brown (just browning, not cooking and if you want you can skip this step since we're headed to the crock pot anyway *wink*). Put meat, carrots and corn in crock pot. Sprinkle with chili powder, cumin, and garlic. Stir in the diced tomatoes. Cook on low for 7 to 9 hours (or high for 3 to 4 hours).
To make the pastry bats:
Combine flour and cheese in large mixing bowl. Cut in butter until it looks like coarse floury butter crumbles. Using a fork, fluff in the water to moisten the mixture. Shape dough into ball and flatten, grab a rolling pin and roll it out (remember to flour your rolling area). Cut out dough using bat shaped cookie cutters! Sprinkle with chili powder for added color and flavor (optional step). Bake at 450 degrees F for 6 to 8 minutes until lightly brown. When serving, place a biscuit bat on top of each bowl of stew!
Instructions:
Brown pork and onion in skillet over medium to high heat, stir occasionally to get an even brown (just browning, not cooking and if you want you can skip this step since we're headed to the crock pot anyway *wink*). Put meat, carrots and corn in crock pot. Sprinkle with chili powder, cumin, and garlic. Stir in the diced tomatoes. Cook on low for 7 to 9 hours (or high for 3 to 4 hours).
To make the pastry bats:
Combine flour and cheese in large mixing bowl. Cut in butter until it looks like coarse floury butter crumbles. Using a fork, fluff in the water to moisten the mixture. Shape dough into ball and flatten, grab a rolling pin and roll it out (remember to flour your rolling area). Cut out dough using bat shaped cookie cutters! Sprinkle with chili powder for added color and flavor (optional step). Bake at 450 degrees F for 6 to 8 minutes until lightly brown. When serving, place a biscuit bat on top of each bowl of stew!
Thursday
Walking Into Spider Webs Brownies
Ingredients:4 (1 ounce) squares unsweetened chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped pecans or walnuts
1 (7 ounce) jar marshmallow creme
1 (1 ounce) square semisweet chocolate
Instructions:
Stir unsweetened chocolate and butter over low heat until melted and smooth. Remove from heat and beat in the sugar while still hot. Let it cool off for about ten minutes then add eggs and vanilla, blending well. Next you'll gradually stir in the flour and nuts. Pour into a 13 x 9 inch baking pan and bake at 350 degrees F for 30 minutes, or until toothpick stuck in the middle comes out clean. As soon as you take the brownies out of the oven drop spoonfuls of marshmallow creme on top! Spread it out evenly like frosting a cake.
Time to make some webs. You can grab a premade squeezable tube of decorator chocolate if you have a shop nearby that sells cake decorating supplies. If not, you can make one up yourself. Melt semisweet chocolate and pour into a Ziploc bag. Snip a tiny corner at an angle and use the bag like a decorating bag to drizzle web designs over the brownies.
Monday
Gross Halloween Recipes: Eewy Gooey Eyeballs
Ingredients:
3 oz lemon gelatin
1 cup hot water
1/2 cup miniature marshmallows
1 cup pineapple juice
1 8-0z. pkg cream cheese
1 cup heavy cream, whipped
1 cup mayonnaise
Instructions:
Dissolve lemon gelatin in 1 cup water in double boiler. Add marshmallows and stir constantly to melt. Remove from heat and add the pineapple juice and cream cheese, beat together until smooth. Fold in whipped cream and mayonnaise. Allow to cool until firm. Get out the melon baller and scoop full balls. Decorate using food coloring and a clean small paintbrush (the kind that kids get with watercolors).
Now you have gross slimy eyeballs ready for the party goers!
Saturday
It's the Great Pumpkin....Pull Apart Cake!
Are you ready for your Charlie Brown Halloween special!?!
Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Instructions:
Get out that big ole' mixing bowl and combine pumpkin, milk, eggs, sugar and spice.
Pour into your greased 9 x 13 inch baking pan.
Sprinkle the dry cake mix over top of the mixture. Sprinkle, don't stir.
Drizzle melted butter over it all and top it off with a handful or two of chopped walnuts.
Bake for 1 hour at 350 degrees F or until toothpick comes out of center clean.
Best served, while watching "It's the Great Pumpkin Charlie Brown” with a scoop of vanilla ice cream on the side.
Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Instructions:
Get out that big ole' mixing bowl and combine pumpkin, milk, eggs, sugar and spice.
Pour into your greased 9 x 13 inch baking pan.
Sprinkle the dry cake mix over top of the mixture. Sprinkle, don't stir.
Drizzle melted butter over it all and top it off with a handful or two of chopped walnuts.
Bake for 1 hour at 350 degrees F or until toothpick comes out of center clean.
Best served, while watching "It's the Great Pumpkin Charlie Brown” with a scoop of vanilla ice cream on the side.
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