Diyflavorshack contest - halloween fun- take a peek dont be scared

[dawnmarie]

Hi guys

october is here...halloween contest

lets do halloween recipes -- come up with some great ideas and we will pick a winner for a diy kit

also free bottles given out each week so be ready
trick or treat

hugsss dawn

 

[dolphins35]

Rats in Blood


What you'll need
For the rats: 1-1/2 lbs. lean ground beef
1/2 cup uncooked long grain white rice
1/2 medium onion, finely chopped
1 egg, beaten
uncooked spaghetti, broken into quarters
thinly sliced raw carrots
black peppercorns, cooked black beans
For the sauce, um, blood: 1 can (19 oz.) crushed or ground tomatoes
1-1/2 cups water
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon black pepper
Helpful Tip:
This dish goes nicely with pasta or mashed potatoes.
How to make it
In a mixing bowl, combine the ground beef, rice, onion, egg and 1 teaspoon of the salt. Mix well.

Now make the rats. Using a measuring cup, scoop out 1/4 cup of the ground beef mixture. Form it, by hand, into a firmly packed teardrop shape -- pointy on one end, rounded on the other. This is your basic rat. Place it into a 3-quart shallow baking dish and gently pinch in the neck area. Poke a piece of uncooked spaghetti into the larger rounded end as a tail. Repeat with the remaining ground beef mixture.

When all the rats are neatly placed in the baking dish, stir together the tomatoes, water, sugar, Worcestershire sauce, remaining 1 teaspoon of salt and 1/4 teaspoon pepper. Pour over the rats. Bake at 350 degrees F for 40 minutes, basting occasionally with sauce. Then cover the dish with foil and bake for another 15 minutes, or until the rice is tender and the rats are fully cooked.

Gently remove rats, one at a time, from the sauce and place gently on a serving platter. (Take care not to damage the tails -- they're fairly delicate.) Into each rat, insert two carrot slices as ears, peppercorns (or whatever) for eyes, and a few more broken strands of uncooked spaghetti for whiskers. Spoon sauce around the rats and serve, smiling wickedly.

Thanks for the contest!
I didn't know if you wanted food recipes or juice recipes, so I went with food

 

[spartanstew]

Directions
1. For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
2. For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
3. For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

 

[mac63]

Yummy Mummy Cheese Spread

1. Cut cheese logs into pieces for mummy's head, body, arms and legs; arrange on a serving plate.
2. In small bowl, beat cream cheese and milk. Cut a small hole in the corner of a pastry or plastic bag; insert basket weave tip #47. Pipe rows across the mummy, creating bandages. Add peppercorns for eyes and pimiento strip for mouth. Chill until serving. Yield: 1 cheese log.


And some added info for the health conscious folks.
Nutritional Facts
1 serving (1-1/3 ounces) equals 79 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 114 mg sodium, 2 g carbohydrate, 1 g fiber, 3 g protein.

 

[Uncle]

Back to the basics and "My" all time favorite Halloween Treat that I can no longer eat given the amount of sugar it takes to make them . . .

From Martha Stewart (http://www.marthastewart.com/925884/caramel-apples) :

Caramel Apples

INGREDIENTS

9 assorted apples, room temperature
1 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup heavy cream, room temperature
3/4 cup coarsely chopped cashews, for dipping
Flaky sea salt, such as Maldon, for pressing
2 ounces white chocolate, chopped


DIRECTIONS

STEP 1
Insert a 5-inch dowel or nontoxic twig into the stem end of each apple.

STEP 2
Combine sugar and corn syrup in a medium heavy-bottomed saucepan, and stir. Cover, and cook over medium-high heat until sugar melts. Uncover, and continue to cook, swirling occasionally, until mixture is dark golden, about 10 minutes. Slowly drizzle in heavy cream. Remove from heat, and stir until smooth. Transfer caramel to a small metal bowl. Let stand 3 minutes to let caramel thicken slightly, then dip bottom of 1 apple to test if caramel is thick enough. If most of the caramel runs off of apple, let caramel cool 1 to 2 minutes more, then try again.

STEP 3
Dip 3 apples, including test apple, 1 at a time, into caramel to coat three-quarters of each apple. Let excess drip off, and scrape bottom of apples against the side of bowl (if caramel begins to harden, reheat in bowl over a pot of simmering water). Immediately after coating each apple, dip into nuts, using your fingers to help them adhere. Transfer each apple as decorated to a baking sheet lined with parchment or a nonstick baking mat, and let set completely, about 30 minutes.

STEP 4
Coat 3 more apples with caramel as above, this time pressing each with salt flakes along top edge of caramel immediately after coating. Transfer to lined baking sheet, and let set.

STEP 5
Coat the 3 remaining apples with caramel. Transfer to lined baking sheet, and let set.

STEP 6
Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. One at a time, hold the 3 plain caramel apples horizontally over baking sheet, drizzle with chocolate in a back-and-forth motion, spinning apple as you drizzle. Return to baking sheet to set, about 30 minutes.​

 

[jj2]

What would we do without ghosts on Halloween? They're the easiest costume, food-wise. Here's cream cheese on a cracker, with raisins for eyes.
time

5 min

 

[bellastarr]

Litter Box Cake:
CAKE INGREDIENTS:
1 box spice or German chocolate cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent

SERVING "DISHES AND UTENSILS"
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW pooper scooper

1) Prepare and bake cake mixes, according to directions, in any size pan. Prepare pudding and chill. Crumble cookies in small batches in blender or food processor. Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

2) When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

3) Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape
the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

4) Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper

 

[JustinZero]

Get in my mouth!!!

What You’ll Need
•
Batch of chocolate cupcakes
•
White buttercream frosting
•
2 toothpicks
•
Tube of black decorator's icing
How To Make It

1

Frost the cupcakes.
2

For each cupcake, use the tip of a toothpick to lightly etch the outline of two large Jack Skellington eyes in the frosting.
3

Slowly pipe black decorator's icing onto the etched lines and then fill in the inner circles. Use another toothpick to spread and smooth the icing.
4

Pipe on two short lines for a nose. Next, pipe a long line across the bottom of the cupcake for the mouth. For the finishing spooky touch, randomly top the mouth with a bunch of short icing barbs.

 

[GreenLeaf]

dawnmarie,

I just wanted to say thanks again for the kit from last contest. I am having a blast with it!

 

[Reddhott]

2 cups ice 2 ounces peach nectar
8 ounces gin 2 ounces raspberry juice
2 ounces limoncello

 

[jj2]

Preheat oven to 350 degrees F. Grease two 8x8x2-inch baking pans and line with parchment paper; set aside.
According to the recipe, prepare, divide, and tint the cake batter. Bake for 18 to 20 minutes.
Once the cake has cooled completely, transfer to a cutting board.
Prepare the orange filling and cream cheese filling according to the recipe instructions, then spoon both into separate pastry bags fitted with a large round tip.
Use the open end of a push-up container to cut the cake into circles. Pipe cream cheese filling into the bottom of each container, then insert one yellow cake circle, followed by orange filling, one white cake circle, and cream cheese filling.

 

[Reddhott]

BONE COOKIES
Ingredients

* 3 egg whites
* 1/4 tsp. cream of tartar
* pinch of salt
* 2/3 cup granulated sugar
* 1 tsp. vanilla

Cooking Instructions

1. Preheat the oven to 225 degrees F (105 degrees C). Line two cookie sheets with parchment paper.
2. In a mixing bowl, with an electric mixer, beat the egg whites with the cream of tartar and salt until foamy. Gradually, just a spoonful at a time, add the sugar, beating well. Continue beating until the meringue stands up in a glossy, firm peak when you lift the beaters out of the bowl. Then beat in the vanilla.
3. Spoon the meringue into a pastry decorating bag with a plain round tip approximately 3/8-inch (1 cm) wide. Pipe 3-inch (7.5 cm) bone shapes — one long line with two rounded blobs on each end. Pipe all the meringue at once because it cannot be baked in batches and they will deflate if it sits too long.
4. Place the cookie sheets in the preheated oven and bake for 1 hour. Without opening the oven door, turn the heat off and let the meringues remain in the oven for 1 more hour to dry and crisp.
5. Remove from cookie sheets carefully or you will end up with a bunch of broken bones!
6. Serve atop a plateful of crushed oreos to make it look as if they are lying in dirt.

 

[Reddhott]

Candy Corn Cheesecake turns out to be a showstopper at a Halloween Party.

Ingredients:
2 cups finely crushed Oreo cookies
1/4 cup butter, melted
3 (8-ounce) packages cream cheese, at room temperature
8 ounces mascarpone cheese, at room temperature
8 ounces sour cream
1 1/2 cups honey
1 1/2 cups granulated white sugar
6 large eggs
1/3 cup all-purpose flour
1/2 cup heavy whipping cream
1 teaspoon pure vanilla extract
yellow color paste (or gel)
orange color paste (or gel)
1/2 cup heavy whipping cream, for topping
candy corn, for topping decoration

Directions:
1. Preheat oven to 350 degrees F. Spray 10-inch springform pan with nonstick cooking spray (see tips below if you only have a 9-inch pan).

2. Prepare crust: In a medium bowl, mix cookie crumbs and butter. Press into bottom of prepared pan. Bake for 10 minutes; remove from oven and let cool.

3. Prepare cheesecake: In a large bowl, combine cream cheese, mascarpone, and sour cream. Beat at medium speed with an electric mixer until smooth, about 3 minutes. Add honey and sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down sides of bowl, and beat until smooth. Reduce speed to low. Add flour, cream, and vanilla, beating until combined. Divide batter into thirds, reserving one-third of the batter white. In one bowl, add a small amount of yellow color paste; whisk until combined and add more color until desired hue is reached. In a second bowl, repeat this process with the orange color paste.

4. Pour yellow batter into baked cookie crust. Bake 30- 35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.

5. Pour orange batter on top of the baked yellow layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.

6. Pour remaining untinted batter onto baked orange layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool completely.

7. Refrigerate for 24 hours. Gently run a sharp knife around the edge of the pan; then release the sides. Slide a long, sharp knife under the bottom of the crust and carefully slide the whole cheesecake onto a platter, removing the bottom of the pan (if you feel brave enough!)

8. In a medium bowl, whip 1/2 cup of heavy whipping cream at high speed until stiff peaks form; spread whipped cream on top of cheesecake; use candy corn to decorate.

 

[jj2]

Bake cookies according to package directions. Cool on a wire racks.
Cut off yellow tips from 18 pieces of candy corn (discard orange and white portion or save for another use). Frost cookies with chocolate frosting.
Immediately decorate with two whole candy corns for eyes, a yellow candy corn tip for nose, six licorice pieces for whiskers and two wafer quarters for ears. Yield: 1-1/2 dozen.

 

[Reddhott]

Brain Dip
(Cream Cheese Mushroom Soup Dip)

Ingredients
1 can (10 oz) condensed mushroom soup
1 pkg (8 oz) cream cheese, softened
1 pkg unflavored gelatin
1/4 cup water
1 bunch green onions, chopped
2 cups shrimp, chopped
1 cup mayo
dash hot sauce

Directions
In a medium sauce pan, mix together mushroom soup and cream cheese over low heat until smooth. Remove from heat.
In a small bowl, dissolve gelatin in water.
When gelatin is dissolved, stir into soup mixture.
In a large mixing bowl, stir together onions, shrimp, mayo, and hot sauce. Stir in soup mixture.
Spread evenly into mold that has been sprayed with cooking spray. Cover with plastic wrap. Chill for several hours/overnight.
Unmold by dipping mold in warm water for a few seconds and then inverting onto serving platter.

 

[Reddhott]

ngredients for Bloody Candy Apples
-red apples
- white chocolate
- 1/4 cup very hot water
- 1/2 cup sugar
-1/4 cup light corn syrup
- red food coloring
- flavoring or extract of your choice

Tools
- skewers
- candy thermometer
- optional: bloody ribbons

You can do this by pouring water into a saucepan. Place a heat safe bowl on top. The water should touch the bottom of the bowl without overflowing and pouring out. Turn heat to low. Pour in white chocolate and stir until creamy and melted.

Stab your apples with skewers.

Dip in white chocolate and allow excess to drip off.

Place on aluminum foil and allow to set.

Now combine sugar, hot water, and corn syrup. Mix on low until sugar is dissolved, then turn heat to high. Use candy thermometer to measure when boiling sugar has reached 290 degrees.

Immediately remove from stove and add food coloring as well as flavoring. Stir until it cools a little.

Once it has begun to thicken, use a flat spatula to drip melted red candy down the sides of the apple.
Make certain to touch the sugar against apple, right above where chocolate starts, then let it drip down. You can practice first on a bare apple. You basically want to spread the sugar across the top above white chocolate and drip down every couple of centimeters to allow it to fall down. I find I can manage 2-3 good drips before I spread, but I like to be careful and make sure everything looks nice.

If the sugar hardens and become too difficult to work with, you can reheat on the stove. Just place on low heat until it softens.
Once the sugar has completely cooled and hardened, you can snap all of the strings off to neaten them up.

 

[liblue1]

[h=2]Halloween Orange Sherbet Pumpkins[/h]

Ingredients

oranges

mango sherbet (store bought)

orange sherbet (store bought)

pumpkin carving tools (we used the Pumpkin Masters Pumpkin Carving Kit)
Directions

1. Slice off the tops of the oranges, and scrape out the flesh (save the pulp for fresh orange juice or a smoothie!)

2. Using the carving tools, have fun creating jack-o'-lantern faces on the outside of the oranges! For inspiration, check out our free pumpkin carving templates.

3. Break out the sherbet and start scooping. We used one scoop of mango and one scoop of orange.

4. Replace the top of the orange, and use any excess peels to make a swirl on the lid for decoration.

5. Serve immediately.

 

[Reddhott]

Stuffed Pizza Skulls (makes 4)

Ingredients:

butter, to grease the pan
2 rolls Pillsbury Pizza Dough (or homemade, enough for 2 pizzas)*
pizza toppings (I used mini pepperoni)*
6 tablespoons pizza sauce*
1 cup shredded mozzarella cheese*
egg wash (1 egg mixed with 1 teaspoon water)

*You'll have scraps of pizza dough that you can use to create mini pizzas, so you'll use more sauce, cheese and toppings for this.

Supplies Needed:

Wilton 3-D Mini Skull Pan
kitchen shears (scissors) or a knife

 

[liblue1]

Hand Ice Cubes

A few pairs of simple disposable rubber gloves

Big bowl of punch or cider

Fill the gloves with water and tie shut. Freeze on a flat surface. We put them on a plate in the freezer. IF you want the hands to look “bloody” add a drop or two of red food coloring or beet juice to the water in the glove before you tie it shut. Once the gloves are frozen remove them from the freezer and cut off the glove. Discard. Place the ice in the bowl and enjoy!

 

[dawnmarie]

Omg you guys are awesome

lol