Happy Halloween!

If you know me at all, you know that I would never let you down on posting Halloween recipes! I hosted our annual Ghoul's Night and here are the frightful tricks and treats that I served. (Sorry the pictures aren't the best, we were in a hurry to eat!)





Snake Sticks

1 (11 ounce) can refrigerated breadstick dough
1/4 teaspoon butter, melted
herbs or spices, to taste
pimiento, for tongue sliced
black olives, for eyes

Preheat the oven to 350 degrees. Spray each skewer with non-stick spray. Wrap each breadstick around the skewer and flatten out the end a bit. You will have to work with the dough a bit, but place 2 black olives on the top for eyes and a small piece of pimiento in the "mouth" for the tongue. Bake on a prepared baking sheet for approximately 20 minutes or until the breadsticks are golden brown. Remove from the oven and immediately brush with the melted butter and sprinkle with the herbs/spices of your choice. Let cool. If desired, slide the skewers off the bread or serve with the skewers in for easy handling.


Source: Recipezaar.com







Green Slime Dip


1 pound pepper jack cheese (shredded or cubed)
1- 4 oz. can diced green chilis
1 can cream of chicken soup
1 8-oz. block cream cheese
Green food coloring

Combine in saucepan and stir over medium heat until smooth.


Source: Lisa Graves, ghoulfriend





Crunchy Worm Salad


2 bags shredded cabbage
3 green onions
1 (3-ounce) package ramen noodles with seasoning pack
1 (6-ounce) package slivered almonds
1 tablespoon sesame seeds
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons white vinegar
1/4 teaspoon salt
Black food coloring

Preheat the broiler.
Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds, sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine Toss the ramen noodles with black food coloring for added effect.


Source: Paula Deen

Werewolf Claws

Nonstick vegetable spray
10 chicken cutlets
2 cups all-purpose flour
2 eggs, beaten
2 cups seasoned bread crumbs
1 12-oz. can large pitted black olives, drained
Ketchup
1 head of lettuce

Spray a cookie sheet with the nonstick spray. Slice the cutlets into strips about the width of one bony finger, the more crooked the better.
Place the flour, beaten eggs and bread crumbs into three separate bowls.
Dust the chicken strips with flour, dip them into the eggs, and then roll them in the bread crumbs. You probably won't use all the flour or crumbs.
Place the strips on the cookie sheet and broil about 5 minutes on each side until brown.
To make the fingernails, cut the olives in half lengthwise. Trim the halves into pointy nail shapes, and place one on the end of each chicken strip. Press them into the chicken and, if you need help in making them stick, use some ketchup as glue.
Serve the claws on a head (of lettuce, of course).


Source: www.familyfun.go.com



Spooky Pasta

1 16 oz. bag of Halloween shaped pasta
1 26 oz. jar of pasta sauce
4 oz. sliced pepperoni (chopped)
2 cups shredded mozzerella cheese

Cook pasta as directed. Mix pasta with sauce and pepperoni. Pour into a casserole dish and top with shredded cheese. Bake at 350 for 20 min or until cheese is melted.

Burried Alive Cupcakes

chocolate cupcakes
chocolate frosting
crushed chocolate cookies
baby doll arms (available at craft stores)

Bake and frost cupcakes. Push a babydoll arm into each cupcake and the top with crushed chocolate cookie crumbs.

Happy Halloween!

This week I've been keeping up the Halloween spirit with some festive recipes. Any little ghoul or goblin is sure to gobble these recipes right up!

Crescent Mummy Dogs

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices American cheese slices, quartered 10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

Heat oven to 375 degrees F.

Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on 'face.'

Source: Allrecipes.com

Chicken Enchilada Mummies

2 teaspoons vegetable oil
6 boneless, skinless chicken breasts (about 2 1/2 lb), cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1 1/2 cups sour cream
3/4 cup chopped roasted red bell peppers (from a jar)
1 can (4.5 oz) chopped green chiles
3 cups finely shredded Mexican cheese blend (12 oz)
2 cans (10 oz each) enchilada sauce
12 flour tortillas (8 inch)

Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8x8-inch (2-quart) baking dishes with cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese blend.
Spread heaping 3/4 cup chicken mixture in center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8x8-inch baking dish.
Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.

Bake about 50 minutes or until enchiladas are hot. Place reserved 2 tablespoons sour cream in Ziploc bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and mouth on each mummy.

Source: Pillsbury Halloween Recipe Book

Ghoul's Night

Halloween is by far my most favorite holiday. I am so excited that it was my turn to host our monthly girl's night in October. I spend a lot of time coming up with decor and an eerie menu for my favorite ghouls. Without further ado - enjoy my freaky food and creepy centerpiece!

Set the mood with jars of body parts and piles of bones.



It wouldn't be Ghoul's Night without wine!



Spider Web Dip

1 (14 ounce) cans refried beans
1/2 lb lean hamburger
1/2 packet taco seasoning mix
1 (4.5 ounce) can diced green chilies
4 ounces medium hot chunky salsa
1 cup four cheese Mexican blend cheese
sour cream
tortilla chips

On a round dish spread out refried beans. Prepare hamburger meat as directed on taco seasoning packet. Add chilies and let liquid boil out. Mixing a few times so the burger doesn't stick. When most of the juice is evaporated put the meat mixture over the refried bean layer. Spoon on salsa and spread across meat mixture. Sprinkle with cheese. Bake in 350 oven for 15-20 minutes, or until cheese is melted. In the meantime, spoon the sour cream into a small Zip-Lock bag, and cut the corner and draw a spider web design.
Serve with tortilla chips.

Source: Adapted from Recipezaar.com

Macaroni & Sneeze

1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 can (12 fl.oz.) Evaporated Milk
1 cup water
2 tablespoons butter or margarine
1 1/2 cups shredded Four Cheese Blend
1 cup shredded Montery Jack Cheese
Green food coloring

Preheat oven to 375° F. Grease 2-quart casserole dish.
Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups Four cheese blend until melted, liberally add green food coloring. Add macaroni; mix well. Pour into prepared casserole dish. Top with Montery Jack cheese.
Bake for 20 to 25 minutes or until cheese is melted and light brown.

Source: Adapted from www.verybestbaking.com



Snake Sandwich

1 can crescent rolls
Flour for dusting
4 tablespoons spicy mustard
7 ounces thinly sliced ham
7 ounces thinly sliced turkey
7 ounces thinly sliced roast beef
8 ounces Monterey Jack, grated
Liquid food coloring
3 egg yolks
2 whole cloves
2 small pimiento-stuffed olive slices
1 strip jarred roasted red peppers

Preheat the oven to 375 degrees F.
Line a cookie sheet with foil. Grease the foil and set aside.
Dust a flat surface lightly with flour. Spread out the crescent dough — do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.
Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.
Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take egg yolks, and beat lightly with a fork, add food coloring if desired. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.
Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.

Source: Adapted from www.foodtv.com


Devils Food Chocolate Cheesecake

Go to your nearest Fresh Market and buy this from the bakery!!!