Monday, August 8, 2011

Yummy Recipes

Finger Foods 
Monster Sliders
1 lb of ground beef
1 cup (8 ounces) of ketchup or bbq sauce
10 round dinner rolls or slider buns (2 1/2 inch diameter), sliced and warm
10 cheese slices, cut small (2 inches)
20 pickle chips
20 large pimiento-stuffed olives
20 decorative picks
(1/2 guacamole optional)
Preheat oven to 450°F. Place balled up mini beef patties on a greased backing sheet or place directly on grill, if available.
Bake until patties are cooked through to desired tenderness.
Place small cheese slices on hot burger patties.
Slice buns and toast.
Place patties on toasted buns and add two pickles on top of cheese. Cover in ketchup and place top of bun.
Stick decorative picks through the olives so the pimiento faces forward like an eyeball.
Stick two olives on top of each bun to make gorey monster sliders.


Popcorn Ghosts
 1 package (10 ounces) regular marshmallows
1/4 cup (1/2 stick) butter
6 cups popcorn or puffed rice cereal
1 pound white candy coating or white chocolate, melted
24 mini chocolate chips
black string licorice, cut into 2 inch lengths
white icing with black food coloring in bag
Combine marshmallows and butter in large saucepan. Cook and stir over medium heat until mixture is melted and smooth. Stir in popcorn; mix well.
Form each ghost with about 1 cup popcorn mixture. Let ghosts cool completely on wire rack set over waxed paper.
Spoon melted candy coating over each ghost to cover completely. Use fork to create folds and drapes in coating. Decorate with mini chocolate chips for eyes and licorice for mouths or draw both with black icing.
Mummy Dogs

1 roll/pkg Pillsbury Breadstick Dough (12 count)
1 pkg of cocktail wieners
Preheat oven to 350° F. Cut dough into strips and wrap around mini dogs leaving space open at top. Once all are wrapped put the wrapped dogs on a lightly greased baking sheet. Bake 10-15 minutes or until lightly golden. Remove and let cool for 5 minutes. Used mustard to make eyes.

Black Bean Finger Dip
1 plum tomato diced
2 tablespoons diced red onion
1 tablespoon cilantro chopped
12 (15 ounce) cans black beans drained
1 tablespoon ground cumin
2 teaspoons hot sauce
Blue Corn or Regular Tortilla chips for dipping
Place tomato, onion and cilantro into food processor and pulse until well chopped. Add the black beans, cumin, hot sauce and salt to taste. Pulse until the mixture is mostly smooth. Buy fingers chopped at Halloween shop such as Spirit. Mix a few in the dip and around edge of decorative bowl to garnish.

Pumpkin Tureen Fondue
1 4lb pumpkin washed and dried
2 lbs vegetable oil
2 cloves minced garlic
6 oz. baby Swiss cheese shredded
4 slices white bread toasted and crumbled
2 oz. mozzarella shredded
1 pint half and half
1 tsp salt
1/2 tsp pepper
1/2 tsp freshly grated nutmeg
French bread slices for dipping
Preheat oven to 350° F. With serrated knife, cut a two inch slice from the top of the pumpkin and reserve. Remove seeds and fibers. Blend oil, garlic, and rub into the interior of the pumpkin, then place in a large roasting pan. Alternate layers of toast crumbs and cheeses inside the pumpkin. Combine half and half, salt, pepper and nutmeg and pour over layers. Replace top and bake pumpkin 2 hours, gently stirring contents after 1 1/2 hours. Accompany with French bread toasted for dipping,

Ghoul Aid with Eyeball Garnish
Ghoul Aid
1 ounce Vodka
1 ounce Chambord
3 ounces Pomegranate Juice
Squeeze of lime
Add ingredients and ice to cocktail shaker. Add to martini glass and serve chilled.

Lychee Eyeball Garnish
1 can lychee fruit
1 jar Raspberry preserves
1 container of blueberries
1 container of toothpicks
Fill lychee fruit with raspberry jam and add a blueberry with the blossom end facing out. Spear lychee and blueberry with toothpick.

Frothy Brain Punch
Brain mold
64 ounces of Hawaiian Punch
1 2 liter bottle of 7Up
1 container of Cool Whip
Add Vodka to taste for alcoholic version.
Pour Hawaiian Punch into brain mold and freeze the day before. Thaw Cool Whip. Add Hawaiian Punch and 7Up to punch bowl. Add brain mold and Cool Whip.

Spiced Rum Cider
2 quarts apple cider preferably fresh and unfiltered
1/3 cup of packed light brown sugar
2 cinnamon sticks
12 whole cloves
12 allspice berries
2 cups dark rum
1/2 stick (1/4 tablespoon) unsalted butter
8 long cinnamon sticks for garnish
Large pot combine cider, brown sugar, 2 cinnamon sticks, cloves, and allspice. Set over medium-low heat, partially cover, and slowly bring just to a boil, stirring occasionally and skimming any scum that forms on the surface.
Meanwhile, divide the rum among 8 large mugs. Drop a pat of butter and a cinnamon stick into each mug if desired. Strain the cider into the mugs and serve immediately.
Witchy Cinnamon Broom 
Sinister Apple Cider
 cooking or kitchen twine
cinnamon sticks
long twig (real or fake) or wooden spoon
apple cider
large  clear jar or drink dispenser
Take long twig or spoon and tie cinnamon sicks around base to make an awesome cinnamon broom. Place your cinnamon stick in jar or drink dispenser of apple cider for Sinister Apple Cider.