I know today is Halloween, but you still have time to ghoulishly cook up some fun with your little ghouls and goblins.
Go all out at every meal for a monstrous good time!!
Start your day with ghost shaped pancakes with raisin eyes and chocolate chip smile. Or pour pancake batter into long, thin lines and form the strips into spider webs.
A little imagination can transform ordinary food into ghoulishly, wacky faces or creepy bugs.
Slice a bell pepper length-wise to form the outline of a face. Sliced black olives double as eyes and a wedge of tomato as a mouth. Give the face a good shock of lettuce for hair, drizzle with salad dressing and let the screams of delight begin.
Turn black olives into spiders. A jumbo olive, sliced length-wise and placed cut side down becomes the body, with eight thin slices for the legs. Add a piece of pimento underneath for the hourglass.
Place sliced green olives with pimento atop deviled eggs. They'll look like eyes, giving the hard-cooked eggs added ghoulish personality.
Turn mounds of mashed potatoes into ghosts. All they need are black pepper eyes, or whole cloves.
Baby carrots become severed fingers with the addition of slivered almonds.
Pigs-in-a-blanket can become mummies by cutting the crescent rolls into long, thin srrips before wrapping the hot dogs or sausage. Two dots of mustard serve as eyes and a sliver of ketchup for the mouth.
Kids can dress up cookies and cupcakes with colored icing and use jelly beans, candy corn, black licorice, M&M's and or raisins, peanuts the sky's the limit for ingenious creations.
Ice cream cones are perfect hats for popcorn balls, rice cereal treats, cupcakes, you name it! After that, they just need chocolate chip eyes and licorice mouths.
Allow your imaginative ghoulish self to arise and have lots of fun!!
Showing posts with label All Hallow's Eve. Show all posts
Showing posts with label All Hallow's Eve. Show all posts
Wednesday, October 31, 2012
Taco Monster Mouths
Serves 6
2 plum tomatoes, cut lengthwise into 3 pieces
12 large pimiento-stuffed green olives
3 slices {1/2 ounce each} American cheese
6 Old El Paso Stand 'N Stuff Taco Shells
1/2 pound lean {at least 80 percent} ground beef
2 tablespoons Old El Paso 40 percent less sodium taco seasoning mix
1/3 cup water
Shredded lettuce, if desired
Cut slit into 1 side of each olive to make a flat side. Cut each of the slices of cheese in half vertically in a zigzag line to look like teeth.
Heat oven to 350 degrees. Arrange taco shells on ungreased cookie sheet. Bake 5 to 7 minutes or until hot.
Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked, drain. Stir in taco seasoning mix and water. Reduce heat to medium, cook about 5 minutes, stirring frequently until water has evaporated.
To Assemble:
Fill tacos with desired filling so that meat os on the top. Placing each taco on it's side on serving plate, insert 1 tomato slice into meat filling to look like a tongue. Place 1 cheese slice with zigzag edge toward meat along top side of taco between the shell and the filling. Place 2 olives, flat sides down, to look like eyes on top of shell.
This recipe is from http://www.bettycrocker.com.
2 plum tomatoes, cut lengthwise into 3 pieces
12 large pimiento-stuffed green olives
3 slices {1/2 ounce each} American cheese
6 Old El Paso Stand 'N Stuff Taco Shells
1/2 pound lean {at least 80 percent} ground beef
2 tablespoons Old El Paso 40 percent less sodium taco seasoning mix
1/3 cup water
Shredded lettuce, if desired
Cut slit into 1 side of each olive to make a flat side. Cut each of the slices of cheese in half vertically in a zigzag line to look like teeth.
Heat oven to 350 degrees. Arrange taco shells on ungreased cookie sheet. Bake 5 to 7 minutes or until hot.
Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked, drain. Stir in taco seasoning mix and water. Reduce heat to medium, cook about 5 minutes, stirring frequently until water has evaporated.
To Assemble:
Fill tacos with desired filling so that meat os on the top. Placing each taco on it's side on serving plate, insert 1 tomato slice into meat filling to look like a tongue. Place 1 cheese slice with zigzag edge toward meat along top side of taco between the shell and the filling. Place 2 olives, flat sides down, to look like eyes on top of shell.
This recipe is from http://www.bettycrocker.com.
Creepy Crawly Cake Truffles
Makes 4 dozen or 24 {2 cake pop} servings
1 package white cake mix
1 teaspoon McCormick Pure Orange Extract
1/2 teaspoon McCormick Yellow Food Color
1/4 teaspoon McCormick Red Food Color
1 cup marshmallow creme
White confectionery coating wafers, such as Wilton White Candy Melts
Black confectionery coating wafers
Semi-sweet baking chocolate
Assorted candies for decorating
Prepare cake mix as directed on package, adding orange extract and food colors. Bake as directed on package for 13-by-9-inch baking pan. Cool completely on wire rack.
Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls. Refrigerate 2 hours.
Melt coating wafers or chocolate as directed on package. Using a fork, dip 1 cake ball at a time into the confectionery or melted chocolate. Tap back of fork 2 to 3 times against edge of dish to allow excess to drip off. Place cake balls on wax paper-lined tray.
Decorate as desired.
This recipe is from McCormick
1 package white cake mix
1 teaspoon McCormick Pure Orange Extract
1/2 teaspoon McCormick Yellow Food Color
1/4 teaspoon McCormick Red Food Color
1 cup marshmallow creme
White confectionery coating wafers, such as Wilton White Candy Melts
Black confectionery coating wafers
Semi-sweet baking chocolate
Assorted candies for decorating
Prepare cake mix as directed on package, adding orange extract and food colors. Bake as directed on package for 13-by-9-inch baking pan. Cool completely on wire rack.
Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls. Refrigerate 2 hours.
Melt coating wafers or chocolate as directed on package. Using a fork, dip 1 cake ball at a time into the confectionery or melted chocolate. Tap back of fork 2 to 3 times against edge of dish to allow excess to drip off. Place cake balls on wax paper-lined tray.
Decorate as desired.
GHOSTS IN THE GRAVEYARD CUPCAKES
Makes 24 cupcakes
1 package {18 1/4 ounces} white cake mix
1 teaspoon McCormick Pure Vanilla Extract
McCormick Black Food Color
2 containers {16 ounces each} vanilla frosting
24 oval-shaped cookies
Prepare cake mix as directed on package, adding vanilla. Tint cake batter grey with 1/4 teaspoon black food color.
Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
Tint one container frosting black with 1 teaspoon black food color. Frost cupcakes, reserving 1/4 cup of frosting. Spoon reserved frosting into small resealable plastic bag. Snip a small corner from bag. Pipe "RIP" onto top half of each cookie. Push tombstone cookies gently into cupcakes.
For the ghost, spoon remaining container of white frosting into large resealable plastic bag. Snip a corner from bag.
For the body of the ghost, pipe 1/2-inch dollop next to tombstone. Pipe a smaller dollop on top, lifting while squeezing bag so that top of dollop is pointed. This is the head of the ghost.
Use chocolate sprinkles and chocolate chips to decorate the ghosts face.
1 package {18 1/4 ounces} white cake mix
1 teaspoon McCormick Pure Vanilla Extract
McCormick Black Food Color
2 containers {16 ounces each} vanilla frosting
24 oval-shaped cookies
Prepare cake mix as directed on package, adding vanilla. Tint cake batter grey with 1/4 teaspoon black food color.
Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
Tint one container frosting black with 1 teaspoon black food color. Frost cupcakes, reserving 1/4 cup of frosting. Spoon reserved frosting into small resealable plastic bag. Snip a small corner from bag. Pipe "RIP" onto top half of each cookie. Push tombstone cookies gently into cupcakes.
For the ghost, spoon remaining container of white frosting into large resealable plastic bag. Snip a corner from bag.
For the body of the ghost, pipe 1/2-inch dollop next to tombstone. Pipe a smaller dollop on top, lifting while squeezing bag so that top of dollop is pointed. This is the head of the ghost.
Severed Finger Sugar Cookies
Makes about 24 cookies
1 pouch {17.5-ounce} Betty Crocker sugar cookie mix
1 egg
1/4 cup raw slivered almonds
1/4 cup seedless strawberry jam
7 drops red food color
Heat oven to 350 degrees.
Line cookie sheets with cooking parchment paper.
In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckles, then press 1 slivered almond at one end to make the fingernail.
Repeat to use up dough.
Refrigerate 30 minutes.
Bake 15 minutes. Cool completely.
In small bowl, mix jam and food color. Trim base of "finger" with fork to give it a severed look. Dip base of finger into jam.
This recipe is from http://www.bettycrocker.com.
1 pouch {17.5-ounce} Betty Crocker sugar cookie mix
1 egg
1/4 cup raw slivered almonds
1/4 cup seedless strawberry jam
7 drops red food color
Heat oven to 350 degrees.
Line cookie sheets with cooking parchment paper.
In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckles, then press 1 slivered almond at one end to make the fingernail.
Repeat to use up dough.
Refrigerate 30 minutes.
Bake 15 minutes. Cool completely.
In small bowl, mix jam and food color. Trim base of "finger" with fork to give it a severed look. Dip base of finger into jam.
Witches' Broom Snacks
Serves 6
12 thin pretzel sticks {2 1/4 Inch}
1/4 cup sharp process cheddar cheese spread {from 5-ounce jar}
12 whole-grain wheat crackers {such as Triscuits}
On end of each pretzel stick, shape 1 teaspoon cheese spread into 1-inch ball
With sharp knife, cut each cracker into long pieces. Press cracker pieces into cheese to resemble broom.
Serve immediately, or refrigerate up to 3 hours before serving.
This recipe is from http://www.bettycrocker.com.
12 thin pretzel sticks {2 1/4 Inch}
1/4 cup sharp process cheddar cheese spread {from 5-ounce jar}
12 whole-grain wheat crackers {such as Triscuits}
On end of each pretzel stick, shape 1 teaspoon cheese spread into 1-inch ball
With sharp knife, cut each cracker into long pieces. Press cracker pieces into cheese to resemble broom.
Serve immediately, or refrigerate up to 3 hours before serving.
This recipe is from http://www.bettycrocker.com.
Pumpkin Party Mix
Serves 24
2 cups Kix cereal
2 cups small square pretzels
2 cups teddy bear-shaped chocolate graham snacks
1 cup freeze-dried cinnamon apples
1 cup candy-coated peanut butter pieces
1 box {7.5 ounces} crunchy caramel-coated popcorn with peanuts
In large bowl, mix all ingredients. Store in airtight container.
This recipe is from http://www.bettycrocker.com.
2 cups Kix cereal
2 cups small square pretzels
2 cups teddy bear-shaped chocolate graham snacks
1 cup freeze-dried cinnamon apples
1 cup candy-coated peanut butter pieces
1 box {7.5 ounces} crunchy caramel-coated popcorn with peanuts
In large bowl, mix all ingredients. Store in airtight container.
This recipe is from http://www.bettycrocker.com.
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