Thursday, September 30, 2010

Ghosts In The Graveyard

    • Ingredients:
    • 2 pkg. JELL-O Chocolate Instant Pudding
    • 3 cups milk
    • 1 tub COOL WHIP Whipped Topping
    • 15 OREO Cookies
    • CAMEO Creme Sandwich Cookies

    • Directions:
    • 1.Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in 3 cups COOL WHIP and half the cookie crumbs. Spread into 13x9-inch dish; sprinkle with remaining crumbs.
2.Refrigerate 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones.
3.Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of remaining COOL WHIP onto dessert to resemble ghosts.

Rice Krispie Monster Treats

    • Ingredients:
    • 3 TBSP butter or margarine
    • 1 pack (10 oz., about 40) regular marshmallows
    • 4 cups miniature marshmallows
    • 6 cups Rice Krispies®
    • 6 cup Ready-To-Eat Cereal Cocoa Krispies™
    • Canned frosting or decorating gel
    • Assorted candies

  • Directions:
    • 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 8 rectangles.
4. Decorate with frosting and/or candies to make monster faces. (Best if served the same day.)

Ghostly Pretzel Sticks

    • Ingredients:
    • 15 pretzel rods, 7-inches long
    • 1 cup white chocolate chips or candy melting chocolate
    • 40 mini chocolate chips

1.  Melt white chocolate in a microwave-safe glass measuring cup, stirring until smooth. Dip pretzel rod into chocolate, about 3 inches. Place on a waxed-paper-lined baking sheet. While the white chocolate is still wet, arrange 3 mini chocolate chips to create eyes and a mouth. Let dry until firm, about 30 minutes.

Worms for Brains

8 to 10 medium sweet orange peppers
1 pkg (16 oz) spaghetti 
1 pound ground beef
1 jar (26 oz) spaghetti sauce

1. Cut tops off peppers and set aside; remove seeds and membranes.  Cut a jock-o'-lantern face on one side of each pepper; set aside.

2.  Cook spaghetti according to package directions.   Meanwhile cook beef over medium heat until no longer pink; drain.

3. Drain spaghetti; add to beef.  Stir in spaghetti sauce; heat through.  Spoon into peppers; replace tops.

Yeild: 8-10 servings

Chocolate-Dipped Rats

    • Ingredients:
    • 20 large strawberries
    • 40 sliced almonds
    • 2 3.5-ounce bittersweet or semisweet chocolate bars, corsely chopped and melted
    • 40 slivered almonds
    • 20 2-inch pieces of black licorice laces

1. Line a baking sheet with waxed or parchment paper. Trim a small piece from one side of each strawberry so they can rest flat on waxed paper. Insert 2 sliced almonds about 1 inch from pointed end of strawberry to make the ears on the rat. Repeat with remaining strawberies.
2. Insert a fork into the wide end of a strawberry. Holding the strawberry on fork, spoon the melted chocolate over the fruit to coat, allowing any excess chocolate to drip off. Place on baking sheet. While chocolate is still wet, arrange 2 slivered almonds to create eyes, then place licorice pieces at the bottom of the wide end of the strawberry to form a tail. Repeat with remaining strawberries, chocolate, almonds, and licorice. Chill until firm.

Mummy Dogs

    • Ingredients:
    • 2 8-ounce cans refrigerated crescent dinner rolls
    • 14 5- to 6-inch hot dogs
    • mustard

1. Heat oven to 375 F.

2. Unroll each can of crescent rolls, then separate at perforations, creating 4 rectangles from each can. With scissors, cut each rectangle into 7 long strips, making a total of 28 strips from each can of dinner rolls (56 strips total).
3. Wrap 4 strips of dough around each hot dog to look like bandages, stretching dough slightly to completely cover hot dog. About 1/2-inch from one end of each hot dog, separate the bandages so hot dog shows through for the "face." Place wrapped hot dogs on two baking sheets and bake until until golden brown, about 15 minutes. Using mustard, draw features on face.

Deviled Eyeballs

    • Ingredients:
    • 2 large eggs
    • 1/3 cup plus 3 tablespoons mayonnaise
    • 1 small ripe avocado, halved and pitted
    • 1 tablespoon dijon mustard
    • 1 tablespoon minced scallion or shallot
    • 1 tablespoon lemon juice
    • 1/4 teaspoon salt
    • 24 black olive slices
    • red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil; boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.
2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl; mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.
3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."
4. Transfer colored mayonaise mixure into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.
Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving. [CB-making sure with GMM that the avocado won't turn brown in this mixture if made ahead.]

Candy Corn Jello

1 envelope of unflavored gelatin
1 (3 oz) box of orange-flavored gelatin
1 (3 oz) box of pineapple-flavored gelatin
1 (14 oz) can of sweetened condensed milk
Yellow food dye
Individual molds

1. In a medium bowl, sprinkle an envelope of unflavored gelatin evenly over 1/4 cup cold water and allow the gelatin to absorb the water for 2 minutes. Stir in 1/2 cup boiling water for 2 minutes until the gelatin is completely dissolved.

2. Add 1/2 cup of sweetened condensed milk and stir until mixture is even and creamy.

3. Pour mixture into molds (either individual-sized molds or one big one), filling mold(s) one-third of the way full.

4. Place the molds in the refrigerator until the gelatin begins to set but is not firm (about 10 mins for individual molds.) When you tilt the mold the gelatin should not run but it should stick to your finger or the back of a spoon when touched. If the gelatin is not set enough when you add the next layer, the layers will run together.  If it gets too firm, the layers will not adhere to each other and will slide apart when unmolded.

5. Meanwhile, in a medium bowl, add 1 cup of boiling water to the package of orange gelatin.  Stir for two minutes until the gelatin is fully dissolved.  Stir in 2 tablespoons of sweetened condensed milk until mixture is even and creamy.  Stir in 3/4 cup cold water until mixture is even.

6. Place the bowl of orange gelatin in the refrigerator until it thickens to the consistency of pudding.  Gently spoon over the white gelatin in the molds.  Refrigerate again until gelatin gets firm as in step 4.

7. Meanwhile, in a medium bowl, add 1 cup of bowling water to the package of pineapple gelatin.  Stir for two minutes until the gelatin is fully dissolved.  Stir in 2 tablespoons of sweetened condensed milk until the mixture is even and creamy.  Stir in 3/4 cup cold water until mixture is even.  If the mixture does not appear to be yellow enough, add a drop or two of yellow food dye to create some vibrancy to the color. Stir until even.

8.  Place the bowl of pineapple gelatin in the refrigerator until it thickens to the consistency of pudding.  Gently spoon over the orange gelatin in the molds.  Refrigerate overnight to allow gelatin to get set.

9.  To unmold your gelatin mold, fill a sink, basin, or large bowl with warm water.  Dip the mold just to the rim in the warm water for about 10 seconds.  Lift from water, hold upright, and shake slightly to loosen the gelatin from mold.  Place a cold, moistened plate over the top of the mold and invert the place and mold together.  Carefully lift the mold.  If gelatin does not release, dip the mold in warm water and try again.


1 lb. ground beef
1/2 onion, chopped
2 cups macaroni, cooked
46 oz. V8 juice
2 lb. 13 oz. Chunky Ragu Garden Combination Spaghetti sauce
2 cans sweet, whole kernel corn, drained
3 TBS. dry onion soup mix
3 TBS. Taco seasoningsalt and pepper to taste
shredded cheddar cheese

1. Brown the ground beef and onion in a large skillet over medium high heat; drain and set aside. Cook macaroni according to package directions. Drain and set aside.
2. In a large pot mix together V8 juice, spaghetti sauce, corn, hamburger and onion, macaroni, onion soup mix, taco seasoning, and salt and pepper.
3. Heat and let simmer for 15-20 minutes, stirring occasionally.
4. Top with shredded cheese.

Friday, September 24, 2010

Apple Nachos

36 caramels
1 TBS water
30 large marshmallows
1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/4 inch slices
1/3 cup chopped dry roasted peanuts
1/3 cup miniature semisweet chocolate chips
3 TBS Halloween sprinkles

1. In a microwave-safe bowl, melt caramels with water; stir until smooth.
2. Meanwhile, in a large saucepan, melt marshmallows and butter.
3. Arrange apple slices on a large platter.
4. Drizzle with caramel; top with marshmallow mixture.
5. Sprinkle with peanuts, chocolate chips, and sprinkles. Serve immediately.

Chill apples before starting; warm caramel sticks better to cold apples.