Here are some fun and some scary recipes for your Halloween dining pleasure. If a Halloween party is happening at your place, you will need to check these out!
Any of these recipes will help make your Halloween party a time to remember!
First, here’s a video from Paula Deen about making a witch’s hat cake that you might enjoy.
1. Just quarter and core an apple, cut a wedge from the skin side of
each quarter, then press slivered almonds in place for teeth.
If you’re not going to serve them right away, baste the apples with orange
juice to keep them from browning.
* vegetable dip
* 4 long carrots
* 1 medium carrot
* softened cream cheese
* baby carrots
1. To prepare them, just fill a serving bowl with your favorite vegetable
dip. Wash and peel 4 long carrots for fingers and 1 medium carrot for a thumb.
2. With a paring knife (a parent’s job), cut a flat, shallow notch in the tip
of each carrot. Then use a dab of dip or softened cream cheese to glue a sliced-almond fingernail atop each notch.
3. Stick the fingers in the dip, as shown, and serve with plenty of
peeled baby carrots for dipping.
Spooky Witches Fingers
* 1 cup butter, softened
* 1 cup confectioners’ sugar
* 1 egg
* 1 teaspoon almond extract
* 1 teaspoon vanilla extract
* 2 2/3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 3/4 cup whole almonds
* 1 (.75 ounce) tube red decorating gel
1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.
Spooky Halloween Eyeballs
* 1 1/2 cups creamy peanut butter
* 1/2 cup butter, softened
* 2 1/2 cups confectioners’ sugar, sifted
* 1 tablespoon vanilla extract
* 12 ounces white chocolate, chopped
* 2 tablespoons shortening
* 2 drops blue food coloring
* 1/2 cup miniature semisweet chocolate chips
* red food coloring (optional)
1. Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
2. Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
3. Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round “iris” on the top of the cooled eyeball and press a mini chocolate chip in the center for a “pupil.” For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.
Ritz Cracker Treats With Chocolate Peanut Butter Coating
* 8 ounces chocolate flavored bark or dipping chocolate
* 1/2 cup peanut butter chips
* Ritz Crackers, 3 to 4 dozen
* peanut butter
* holiday sprinkles
Spread peanut butter on a cracker and top with another cracker. Make about 18 to 20.
Melt chocolate and peanut butter chips over hot water or very low heat. Dip filled crackers in the chocolate mixture, turning to coat thoroughly. Place on wax paper and decorate with Halloween sprinkles. If you have some melted chocolate coating left, assemble a few more filled crackers and dip them. Let treats stand until coating is firm.
Store in an airtight container for up to 1 week. Makes about 18 to 24 treats.
- Halloween Party Ideas & Tips for the Office (amsterdamprinting.com)
- Plow & Hearth~Halloween Fun (thingsifancy.com)