Halloween Recipes?

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allrecepies.com
cooks.com
betterhomesandgardens.com

Type in halloween in your search engine, you will be amazed at what comes up. You can make a punch with any kind of alcohol and add dry ice.

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Iced pumpkin cookies

INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency

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I had a really unique halloween recipe at a party. It was really gross looking actually. They had a kitty litter dish with tootsie rolls that looked like dung, they tasted great.

Ingredients:
1 Spice or German Chocolate Cake Mix
1 White Cake Mix
1 Pkg White Sandwich Cookies
1 large pkg Vanilla Instant Pudding Mix
Green food coloring
12 small Tootsie Rolls
1 *new* kitty litter box
1 *new* kitty litter box plastic liner
1 *new* pooper scooper

Preparation Instructions:
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup.
To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won’t need all of the pudding, mix with the cake and “feel” it, you don’t want it soggy, just moist; gently combine.

Line new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture.

Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter.

Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. This is my addition–only: spread 5 of the remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box; sprinkling it lightly with cookie crumbs.

Serve with a *new* pooper scooper.

Kansieo.com

happy halloween!! how about this…. different/any flavored vodka, pucker melon, or midori, green gatorade(melon?) ginger ale to taste. you can get crazy and peel grapes leaving the part where they would attach to the stem and say they are eye balls. you could put gummy worms in it too or hang one over the side of each glass with an eye ball at the bottom of the cup. have fun

Kansieo.com

Swamp Water Juice

Orange juice with a couple drops blue food color to make it
swamp green.

A latex dish washing glove filled with water and stuffed with
multi colored gummy bears and then frozen solid.

Peel glove off and let the ?corpse? hand float in the swamp water.
The frozen hand looks white like a dead hand and the gummy bears
make it look even more rotten. Add vodka if it is an adult party.

Bat Wings

1 dozen chicken wings
1 cup soy sauce
1/3 cup honey
1 teaspoon ginger, crushed and chopped

Mix together soy sauce, honey, and ginger. Marinate chicken overnight.
Grill in oven or barbeque

FROZEN MARGARITAS

6 oz. Can of frozen limeade concentrate
6 oz. Tequila
2 oz. Triple Sec
6 oz. Lemon-lime soda
5 C Crushed ice
Lime slices
Margarita salt

Pour limeade concentrate, tequila, Triple Sec and soda into large plastic
container, and stir to mix. Fill blender with 5 cups crushed ice. Add
limeade mixture to ice in blender and blend until slushy. Pour into salt-
rimmed Margarita glasses. Garnish with lime slices.

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B.A.T. Sandwitch
1 lb bacon
1 loaf white bread
½ cup mayonnaise
2 bunches arugula, tough stems removed
3 tomatoes, sliced
Preheat oven to 450°. Arrange bacon on two baking sheets; bake until crisp, about 30 minutes. Remove from oven; discard fat, or reserve for another use, and set bacon aside to cool. Toast bread; spread with mayonnaise. Layer with bacon, arugula, and tomato; top with second slice of bread. To make these Halloween-y I used a large bat shaped cookie cutter to cut out the bread slices, then crumbled the bacon, chopped the tomatoes & arugula. Mixed all that with just enough mayo to ‘stick together’, then put it on the bread slices and served as an open face sandwich/bruschetta.

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Here are some recipes I found for you…good luck!!

Champagne and Pomegranate Cocktail
From Food Network Kitchens

1 sugar cube
1 fluid ounce pomegranate juice
3 fluid ounces dry sparkling wine
Pomegranate seeds, optional

Place a sugar cube in the bottom of a champagne flute. Pour the pomegranate juice over it, then the sparkling wine. Drop a few pomegranate seeds into the glass. Serve.
Yield: 1 drink

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Michael’s Bloody Maria
Recipe courtesy Michael Chiarello

3 pounds tomatoes (heirloom if possible), cored and roughly cut
2 to 3 jalapeno chilis, stems removed and roughly cut
1 bulb fennel, white part roughly cut
Salt and freshly ground black pepper
3 tablespoons Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 lemon, halved
1/2 cup favorite spice rub
6 to 8 whole red jalapenos
Jalapeno Ice Cubes, recipe follows
Lemon vodka

Place tomatoes, jalapenos, and fennel in a bowl. Season liberally with pepper, salt and the Worchestershire sauce. Coat with olive oil, tossing lightly. Put a few of the tomatoes in the blender and liquefy – this will make it easier to puree the rest of the solids. Add the fennel/tomato/jalapeno mixture to a blender and puree until liquefied. Store in refrigerator up to 6 hours until chilled.
Hint: If you can find them, heirloom tomatoes can really boost the flavor of this drink. Heirloom tomatoes are typically varieties that were grown over 50 years ago, before tomatoes were bred for ease of picking and distribution. Heirlooms tend to be a little more acidic than modern commercial tomatoes, and often the fresh tomato flavor is more pronounced.

Assembling the cocktail:
Rub a cut lemon around the rim of a chilled martini glass. Dip the glass, upside down, in salt or your favorite spice rub. Slice the tip of a red jalapeno pepper vertically and slip over the rim. Place 1 or 2 of the jalapeno ice cubes in each glass, pour chilled bloody maria mixture on top, and top each glass with 1 ounce of lemon vodka. Stir carefully and serve.

Hint: If you don’t have lemon vodka, use regular vodka and squeeze a little lemon juice in each glass.

Jalapeno Ice Cubes:
3 jalapeno peppers
1 quart fresh, cold water
1/2 lemon
4 fresh basil leaves
Salt
Black pepper
Remove the tops and stems of the jalapenos and slice. Place the water in a blender and add the jalapenos, seeds and all. Add the lemon to the blender, peel and all. Add the basil, a pinch of salt, and some ground black pepper, to taste. Puree in the blender until everything is incorporated. Strain through a sieve and pour into ice cube trays and freeze overnight until solid.

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I think this would be really neat…just spike it!!

Vampire Blood Drink
Recipe courtesy Michael Chiarello

1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sorbet
1 quart seltzer
Body Part Ice Cubes, recipe follows

Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer.
Before serving, chill with the Body Part Cubes of floating face and hands.

Pour into glasses and stir with glow stick swizzle sticks.

Body Part Ice Cubes:
12 cups cold water
2 to 3 drops green food coloring
Special Equipment:
1 roll packing tape
1 roll plastic wrap
2 plastic gloves
1 plastic Halloween face mask

Color the cold water with enough green food coloring to make it stand out against the background of the punch.

Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing. Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours.

Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.

When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily.

Carefully float the face and hands in the punch.

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“Eyeball” Cupcakes

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
24 ring-shaped chewy fruit snacks
24 miniature candy-coated chocolate pieces
1 tube (19.28 g) red decorating gel

PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.
BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread evenly onto tops of cupcakes.
PLACE 1 fruit snack on top of each cupcake. Add 1 candy-coated chocolate piece to center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of fruit snacks to resemble eyeball veins.

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Caramel-Dipped Apples

5 medium apples, washed, well dried
1 bag (14 oz.) KRAFT Caramels (about 50)
2 Tbsp. water

INSERT wooden pop sticks (from bag of caramels) into stem end of each apple. Cover large plate with wax paper; grease paper with butter. Set aside.
PLACE caramels in large saucepan. Add water; cook on medium-low heat until caramels are completely melted, stirring constantly.
DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples, then place on prepared plate. Refrigerate at least 1 hour or until ready to serve. Remove from refrigerator and let stand at room temperature 15 min. before serving. Store leftover dipped apples in refrigerator.

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OREO® Caramel-Dipped Apples

5 medium apples, washed, well dried
1 pkg. (14 oz.) KRAFT Caramels (about 50)
12 OREO Chocolate Sandwich Cookies, coarsely chopped (about 1-1/2 cups)
1 square BAKER’S Premium White Baking Chocolate, melted
Yellow and red food coloring (optional)

INSERT wooden pop stick (from bag of caramels) into stem end of each apple; set aside.
PLACE caramels and 2 Tbsp. water in large saucepan; cook on medium-low heat until caramels are melted, stirring frequently.
DIP apples into melted caramel, spooning caramel over apples to coat. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on wax-paper-lined baking sheet; let stand 25 minutes or until caramel is set.
STIR 4 drops yellow food coloring and 1 drop red food coloring into melted white chocolate to tint orange. Cool 15 minutes. Drizzle over apples; let stand until firm. Store in refrigerator up to 2 days.

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Some cocktails

Black Magic

1 1/2 oz. Vodka
3/4 oz. Kahlua
Dash Lemon Juice
Lemon Twist
Combine ingredients in a mixing glass with ice and stir gently. Strain into a highball glass over ice. Garnish with a lemon twist.

Corpse Reviver

1 1/2 oz. Brandy
1/2 Fernet Branca
1 oz. White Crème de Menthe
In a mixing glass filled with ice, combine the brandy, fernet branca and the crème de menthe and stir well.
Strain into a martini glass.

Witch’s Brew
Happy Halloween

2 Bottles of Champagne
1 Gallon Orange Juice
1/2 Gallon Orange Sherbert
1 Bunch peeled Black Grapes
Sugar to taste
1 Bottle (2l) Lemon-Lime Soda*
*for lower the alcohol content 1/2 Bottle vodka
1/2 Bottle Vodka**
**to raise the alcohol content
Small pieces of Dry Ice
Bunches of Grapes for Garnish
Combine Champagne and orange juice in large punch bowl. Scoop sherbert into bowl until it has produced a nice scum over the top. Add sugar to taste if desired. Float peeled grapes in mixture, and garnish bowl with the rest of the grapes. Drop in pieces of dry ice for steaming effect, but note that no one should put dry ice in his/her mouth. If you want to raise or lower the alcohol content in the punch, add vodka or clear soda respectively.

Witch’s Purse

1 sheet frozen puff pastry (half of a 17.3 oz package)
1 (8 ounce) brie round
1/4 cup apricot jam
1/4 cup sliced almonds, toasted
1 egg, beaten
1 tablespoon water
kumquats, for garnish
grapes, clusters (to garnish)

1. Defrost sheet of puff pastry at room temperature for about 20 minutes. Unfold pastry.
2. Preheat oven to 375°F
3. Center Brie on pastry sheet.
4. Spread jam over cheese.
5. Sprinkle evenly with almonds.
6. Bring corners of sheet together above Brie and twist gently to form a bundle.
7. Tie gathered pastry at neck with kitchen twine.
8. Chill in refrigerator for 15 minutes.
9. Beat egg with water.
10. Place Witch’s Purse on a parchment-lined baking sheet and brush lightly with beaten egg .
11. Bake until pastry is golden all over, 25 to 30 minutes.
12. Place on a platter garnished with fresh kumquats and grapes, if desired.
13. Let sit 10 to 15 minutes before serving; let guests cut wedges.

Snake Sandwich

cornmeal, for dusting
3 lbs frozen bread dough, thawed (3 – 1 lb loaves)
2 green pimento-stuffed olives
6 tablespoons olive oil
2 (12 ounce) jars roasted red and yellow peppers, in oil
2 cups pitted olives, black and green, coarsely chopped
1/4 cup capers, coarsely chopped
1/2 teaspoon red pepper flakes
3 ounces arugula
1 lb thinly sliced prosciutto
3 lbs fresh mozzarella cheese, sliced
1/4 large red pepper, for tongue of snake

If you cannot get some good prosciutto, use very thinly sliced smoked ham. Or any very thinly sliced meat of your choice.
Preheat oven to 350°F Cover a large (12-by-18-by-2-inch) baking pan with parchment; dust lightly with cornmeal. On a floured surface, combine all the dough and form a long, curvy snake shape; place on pan. Push two olives into head for eyes.Cut V-shaped scales down back. with scissors. Brush dough with oil. Cover with plastic wrap or towels and let rise until doubled in size, about 1 hour. Bake until crust is golden, 30 to 40 minutes. Cool in pan on rack.. Remove roasted peppers from jars, drain and set aside. Add olive oil to oil from peppers to make 1 cup. (you may not need the whole cup). Combine oil, celery, olives, capers and red pepper flakes in a small bowl.. Slice loaf horizontally and place bottom half on tray; arrange arugula leaves on it.. Layer on prosciutto and mozzarella, top with roasted red peppers. Spoon on celery/olive relish and replace top.

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Trick or Treat Punch

Green food color
1 envelope (4oz) orange flavored presweetened drink mix
1 can (12oz) frozen lemonade concentrate, thawed
2 bottles (750ml each) champagne or 2 liters ginger ale
1 plastic household glove

One day ahead, fill pitcher with 3 cups of water; color with green food color. Pour into glove; tightly secure top of glove with twist tie. Cover baking sheet with paper towels; place glove on prepared baking sheet. Use inverted custard cup to elevate tied end of glove to prevent leaking. Freeze overnight.
When ready to serve, combine drink mix, lemonade concentrate and 4 cups water in large bowl; stir until drink mix is dissolved and mixture is well blended. Pour into punch bowl or black cauldron; add ginger ale or champagne.
Cut glove away from ice; float frozen hand in punch.
Makes 16 (6oz) servings and 1 ice hand

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- Black Cat – Black Magic – Black Widow – Blood Bath
- Goblin Goo Drink – Halloween Sparkle Punch
- Hennessy Halloween – Nightmare – Witches Tail – Witch’s Brew
- Witchypoo

Bloody Eyeball Martini
Halloween Drink Recipes..and more

and more…

halloween recipes

Go To Recipes:

Ghost Pirate Pizza
Spinach Doom Dip
Night Owl
Frite Brite
Grim Cracker
Bat Banquet
Goblin Cheeseball
Eerie Eyeballs

MEXICAN TACO DIP:
1 (8 ounces) package cream cheese (softened)
1 (16 ounces) pint sour cream
1 package Taco Seasoning Mix
2 to 3 cups lettuce, chopped
1 tomato, chopped
1 small onion, chopped
1 (8 ounces) Cheddar Cheese, shredded
1 small can olives, sliced, drained
Tortilla Chips
Mix together cream cheese, sour cream and taco seasoning mix and chill overnight. The next day smooth mixture in a pan. Top with lettuce, tomato, onion and shredded cheese and olives. Refrigerate to chill. Serve with tortilla chips.

WENDY’s PUMPKIN CAKE ROLL:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped (optional)

Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract

In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1″ cookie sheet. Top with finely chopped nuts. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.

Halloween drinks

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Yep, Checkout the halloween blog and the halloween carnival.

Some good ideas are there.