11-Amazing-Halloween-recipes
11-Amazing-Halloween-recipes

 

Dead End PressOctober 18, 2004 1st Edition


 

Recipes



 

Frog’s Eyes
Yields – ½ gallon
Ingredients
½ LB COLAVITA PEPE PASTA
½ LB COLAVITA SMALL RINGS PASTA
¼ TSP GREEN FOOD COLORING
1 CUP SUGAR
1 TBSP FLOUR
1/4 TSP SALT
2 EGGS
2 CANS MANDARIN ORANGES (reserve juice)
2 CUPS COOL WHIP

Method
Cook each type of pasta separately, drain. Use the food coloring to color the small rings green, set both pastas aside.Beat eggs until frothy and combine with sugar, flour, salt and juice from the mandarin oranges. Place this egg/sugar/juice mixture in a saucepan, and heat until thick and frothy.Pour this concoction over the pastas and mix well. Refrigerate until well chilled. Blend in Cool whip and mandarin oranges.Plate Presentation
Serve in a large bowl or platter as a dessert or use as an “icing” for a sheet cake.Chef’s Notes:
Thanks to the movie “Frogs” for the inspiration for this most unusual recipe.

Submitted by duke10311

Moose Droppings
Yield – 60 to 70 Sausage Bites
Ingredients
3 LBS FRESH BRATWURST SAUSAGE (4oz links)
2 LARGE YELLOW ONIONS (Sliced into rings)
4 BOTTLES DIXIE WHITE CHOCOLATE MOOSE BEER

Method
In a large Dutch oven and over medium/high heat, boil sausage, onions and two beers for about 15 minutes. Cook sausage until all of the beer evaporates and the onions start to caramelize. Preheat a bar-b-queue pit, remove sausage from Dutch oven and place on the grill. Charbroil sausage until a golden brown color is achieved on all sides. Use tongs to turn sausage, a fork will puncture the skin and release the beer flavors. Remove the sausage from the grill and cut into 1 inch bites.While the sausage is grilling, strain off the grease from the Dutch oven. Retain all of the onions and drippings. Return the bites to the Dutch oven, use small amounts of beer to deglaze the pan and sausages (About 1 ounce at a time.) The beer will foam and lift the “graton” from the bottom of the pan. As the beer reduces and caramelizes, add more beer until all is used.Alternate Method
Leave the sausages whole and return to the sauce as instructed. The Brats can then be placed whole on French bread pistolettes, smothered in the onion and white chocolate beer glaze.Plate Presentation
Spoon the bites on to a large warmed serving tray, smoother the bites with the onion and white chocolate beer glaze. Serve immediately.Chef’s Notes:
The caramelized flavor that the beer imparts to this is dish is indescribable. This is a great Halloween treat!

Submitted by duke1031

Pumpkin Seed Roasting Tips

This is the way I cook pumpkin seeds. They become pretty dry-roasted and very salty. I don’t have exact times, so this will take some practice and guesswork.

First of all, after eviscerating your pumpkins and putting the seeds in a colander, run them under alternating cold and warm water and swirl off the pumpkin strings and clumps. Get rid of any seeds that you find that look flat or discolored while you are at it. Don’t look too hard as it’s not that important, but this will save some space later in the pan. Pumpkin strands will bake away mostly as well, so just clean them until you are satisfied.

Now, boil a pot of water that has enough volume to hold the seeds. In the boiling water, dissolve some salt. I usually dissolve in as much as the water will hold, but this is personal taste. If you haven’t done it before, add salt slowly while stirring, until you just start to see some that doesn’t dissolve collect in the bottom of the pot. The water is now saturated with salt.

Pour in the seeds slowly, and boil them in the water for about 10 minutes. Again, this time isn’t exact, so feel free to boil them for a bit longer or a little less time. The more time they boil, the saltier they will be.

After done boiling, they can sit in the saltwater and they will only soak up a little more salt. Cover and refrigerate any that you aren’t going to use.

Strain the water off the seeds you are going to use (you can use a colander again) and spread them in a lightly-sprayed or nonstick pan. Bake at a low to medium heat (around 325 degrees) until you start to smell the delicious roasted aroma of pumpkin seeds. You may even hear the occasional pop or snap in the oven. The lower heat will dry them out as well as cook them.

Now, you can also season them. I have used butter spray, a little paprika and/or chili powder, a touch of garlic powder, and sometimes all of the above. Cayenne may also work, as well.

Submitted by Stryker

Orange & Cinnamon Sugar Cookies
Ingredients
1 1/4 cup powdered sugar
1 cup butter, softened
1 1/2 tsp grated orange peel
1 egg
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp cinnamon

In a large bowl, beat sugar and butter until light and fluffy. Add orange peel and egg, blend well.
Lightly spoon flour into measuring cup, level off. Stir in flour, baking soda, cream of tartar and
cinnamon, mix well. Cover with plastic wrap and refrigerate 1 hour for easier handling.Pre Heat your oven to 375. On lightly floured surface, roll out 1/3 of the dough at a time to 1/8 inch thickness. Cut with a floured 2 inch round or shaped cookie cutter. Place the cookies 1 inch apart on an un-greased cookie sheet. Bake them for 6 to 9 minutes or until edges are light golden brown. Remove immediately from cookie sheet and cool completely.
Makes 5 dozen cookies

Submitted by duke10311

Eyeball Pie
Ingredients:
3 1/2 inch thick graham cracker tart shell
Cherry Pie Filling
Vanilla Pudding
Sealable Plastic Bag
Kiwi
Black peel-n-pull lace candy

Spoon 2 tablespoons of cherry pie filling into the bottom of a tart shell. Carefully spoon 2 tablespoons of vanilla pudding over the pie filling, spreading to smooth the surface. Place a small amount of pie filling, without cherries, into a sealable bag. Snip a small hole in one corner of the plastic bag and squeeze filling onto the pudding to create bloodshot eyes. Peel and slice the kiwi. Put one slice onto the center of the pudding. Center a cherry from the pie filling on the kiwi slice. Cut 1 inch, 2 inch, and 3 inch long eyelashes from the black lace candy. Insert the eyelashes into the pudding.

Submitted by Pumpkinhead

Dem Dere Bones
Yield – 24 – 26 enchiladas
Ingredients:
“Sauce”
2/3 CUP PEANUT OIL
2 TBSP CHILE POWDER
2 TBSP SPANISH PAPRIKA
1 TBSP CUMIN
½ TSP WHITE PEPPER
½ TSP CAYENNE PEPPER

“Stuffing”
3 CUPS YELLOW ONIONS (Finely diced)
2 LBS CHEDDAR CHEESE (Shredded)
1 LBS ROASTED ANAHEIM PEPPERS (Chopped)
6 OZ BLACK OLIVES (Chopped)

30 CORN TORTILLAS *

Alternate Method
¼ CUP JALEPENOS PEPPERS (Chopped fine)
For a spicier stuffing.

Plate Presentation
Use a “Jack-o-Lantern” for a head and arrange the “bones” as ribs on a serving tray

Method

In a shallow bowl mix the sauce ingredients, whip with a whisk or hand blender. Also combine the stuffing ingredients in a stainless steel bowl.
Microwave the wrapped tortillas for 30 to 40 seconds. This will soften them and make them pliable. Dredge a tortilla through the sauce, then place about a ¼ cup of stuffing on top of the sauced tortilla. Roll the tortilla into the traditional enchilada shape. Place the enchilada widthwise and 2 abreast on a parchment lined ½ sized baking sheet. When finished spread any additional sauce on top of the “bones”. The tray can be wrapped with film and refrigerated for future use.
When ready to serve, bake uncovered in a 350F oven for 15 minutes. Remove from.

Chef’s Notes:
A great Halloween party treat, which can be eaten with just a paper napkin.
* Additional tortillas are called for since quite often some tortillas are broken or dried out, and are difficult to use.

Submitted by duke10311

Voodoo Witch’s Hands
Yield – 12 Dinner party servings
Ingredients:
12 CHICKEN BREAST (Boneless and skinless)
Marinade
2 -12 OZ DIXIE’S CRIMSON VOODOO BEER
2 TBSP MINCED FRESH GARLIC
2 TBSP EXTRA VIRGIN OLIVE OIL
2 MEDIUM ONIONS (Cut into rings)
1 TSP WHITE PEPPER

1 CUP WHITE FLOUR
3 MEDIUM EGGS (Beaten)
3 CUPS ITALIAN SEASONED BREAD CRUMBS
LOT BLACK OLIVES (Pitted halved lengthwise)

Method

Use a heavy mallet and pound breast flat, carefully cut chicken breasts to create four fingers and a thumb (the uncut part of the breast will be the palm of the hand). Slice them a little crooked for effect. Marinade breasts, refrigerated and covered for 2 to 3 hours.

Dust in flour, dip in egg, and then coat in bread crumbs. Arrange on a parchment lined baking sheet.
Bake in a preheated 350F oven for 25 minutes or until golden brown and cooked through.

Meanwhile, over medium high heat, reduce the marinade in a sauce pan until thick and glossy.

Plate Presentation
LOT RED LEAF LETTUCE
Trim the tips with the olive fingernails and serve on lettuce. Place the sauce in a finger bowl to allow for dipping or spooning on top of the breasts.

Chef’s Notes:
Great Halloween party entree that can be prepared in advance and held warm in the oven.

Submitted by duke10311

Bug Brew

Ingredients:
Green Gatorade or other juice
Plastic bugs or worms

Directions

Pour Green Gatorade into large jugs, a wide glass or clear plastic cookie jars. Add a handful of plastic bugs and worms. Serve ice cold and enjoy! Just don’t swallow the bugs!

You can also freeze ice cubes with bugs in them for an extra surprise and add to this drink!

Submitted By Pumpkinhead

Witch’s Hats
Makes: 32Prep: 30 minutesChill: 15 minutes
Ingredients:
32 foil wrapped kisses
1 Package fudge striped shortbread cookies (32 cookies) or any solid chocolate or chocolate covered cookie.
1 tube of orange or red decorating icing.

Directions

Attach candy kiss to chocolate bottom of each cookie with decorating icing. Pipe the icing around the base of each chocolate drop to form a ribbon and bow. Chill for 15 minutes to set.

Submitted By Pumpkinhead

EYEBALL BON-BONS

Directions

Take your favorite Bon-Bon recipe and use white chocolate instead of milk chocolate to cover it.
Then take red icing and draw the pupil and veins in the eye. They taste really good and look spooky. If you’re really creative you can make the pupil different colors with different color frostings.

Submitted By PaintSaint

KITTY LITTER CAKE
Ingredients:
1 spice or German chocolate cake mix
1 white cake mix
1 large pkg vanilla instant pudding mix
1 pkg vanilla sandwich cookies
Green food coloring
12 small Tootsie Rolls
1 new (and definitely unused) kitty litter pan
1 new plastic kitty litter pan liner
1 new Pooper Scooper

Directions

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 food processor, scraping 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. (Mix in just enough of the pudding to moisten it. You don’t want it soggy. Combine gently).
Line a 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 3 Tootsie Rolls in the microwave until almost melted.
Scrape them on top of the cake; sprinkle with cookie crumbs.
Spread 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.
Place the box on a newspaper and sprinkle a few of the cookie crumbs around.
Serve with a new pooper scooper.

Submitted By PaintSaint