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

[Reddhott]

Pumpkin Gingerbread Trifle
Ingredients
2 (14 1/2 ounce) packages gingerbread cake mix
1 (4 5/8 ounce) packages vanilla pudding mix ( cook and serve, not instant)
3 cups milk
1 (29 ounce) cans solid pack pumpkin
1/2 cup brown sugar, packed
1 (12 ounce) cartons frozen whipped topping, thawed, divided
Directions
Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan combine pudding mix and milk. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer, or until thickened. Remove from heat and cool to room temperature.
Combine pumpkin and brown sugar and stir into pudding.
In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers.
Cover and refrigerate overnight.

 

[carrielsal]

Bloody Broken Glass Cupcakes

INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 (16 ounce) can white frosting

Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar

Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring
DIRECTIONS:
1. Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
2. Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
3. Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
4. Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
5. Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
6. Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.

 

[bellastarr]

Spiky Candy Corn Cupcakes​

Ingredients

• 1 can white frosting
• Yellow food coloring
• 1/2 dozen store-bought un-iced vanilla cupcakes
• 1 large bag yellow, orange, and white candy corn

Directions

1. In a bowl stir together the white frosting with enough yellow food coloring to match the color of the bottom of the candy corn. Ice the cupcakes with the yellow frosting.
3. Starting from the center and working your way outwards in a circular pattern, put the candy corn on the icing of each cupcake.
5. Arrange the cupcakes on a platter and serve

 

[Reddhott]

I-Scream Pops
Fill pop molds with softened vanilla ice cream, pressing the ice cream down with a rubber spatula to pack it tightly. Insert wooden sticks into the ice cream and freeze until firm. Remove the ice cream pops from the molds and lay on a parchment paper-lined baking sheet. Press Raisinets into the ice cream for eyes,

 

[Reddhott]

Zombie Brains Jello Shots

Ingredients
Servings: Varies according to molds Brain gelatin:
5 oz (150ml) 100-proof vodka
5 oz (150ml) hazelnut liqueur
5 oz (150ml) raspberry liqueur
3 envelopes unflavored gelatin
1-1/2 cups water, boiling
14 oz (420ml) sweetened condensed milk
Filling:
2-1/2 pints fresh raspberries
2/3 to 3/4 cups granulated sugar
4 tbsp cornstarch
3 tbsp raspberry liqueur
1 tsp grated lemon zest
1 tsp lemon juice, freshly squeezed
Method 1 of 3: The brain gelatin
The liqueurs plus the sweetened condensed milk will give the brains their grayish color. Make sure that you don’t add the sweetened condensed milk until the gelatin mixture is room temperature. If you add it to hot gelatin mixture, then the milk may curdle.


1Pour the vodka and liqueurs into a large measuring cup.
Ad


2Sprinkle the gelatin over the liquors and allow it to bloom for 1 to 2 minutes.

3Stir in the boiling water with a whisk until the gelatin has completely dissolved.

4Allow the mixture to cool to room temperature.

5Stir in the sweetened condensed milk.

6Spray the brain molds lightly with nonstick cooking spray.

7Fill the mold cavities halfway full of the brain gelatin mixture.

8Cover the remaining gelatin with plastic wrap and set it aside to use later.

9Refrigerate the molds for 1 hour or until the molds have set.
Method 2 of 3: Filling
If you are in a pinch for time, you can purchase red or black raspberry pie filling instead of making your own.

Make Zombie Brains Jello Shots Step 10
1Prepare the ingredients.

2Combine the raspberries, sugar, cornstarch, raspberry liqueur, lemon zest and lemon juice in a saucepan. The amount of sugar that you put into the mixture will vary according to the sweetness of your raspberries, so taste the mixture for sweetness before you cook it.

3Cook the mixture until the raspberries are softened, which should take 10 to 15 minutes, stirring occasionally with a plastic spoon.

4Remove the filling from the heat and allow it to cool completely.
Method 3 of 3: Finish preparing the shots

1Remove the brain molds from the refrigerator and place 1 teaspoon of raspberry filling on top of the gelatin in each mold cavity. Depending on the size of your brain molds, you can place up to 1 tablespoon of filling over the gelatin, but do not allow the filling to touch the walls of the mold cavities.

2Pour the remaining gelatin over the filling in each mold so that the filling is completely covered.

3Chill the filled molds for 4 hours or overnight until the gelatin has completely set.

4Use a spoon to ease the shots out of the brain molds.

5Place the molds on a tray for serving.

6You can garnish the trays with gummy worms, raspberry syrup or hazelnuts.

 

[carrielsal]

Stuffed Jack-O-Lantern Bell Peppers

INGREDIENTS:
6 bell peppers, any color
1 pound ground beef
1 egg
4 slices whole wheat bread, cubed
1 small onion, chopped
1 small tomato, diced
2 cloves garlic, minced
1/2 cup chili sauce
1/4 cup prepared yellow mustard
3 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
2. Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
3. Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.
4. Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

 

[bellastarr]

Drunken Gummy Bears and Gummy Worms​

Ingredients:
a bag or two of your favorite gummy treat (gummy bears work great)
2 shots of vodka (or rum if your prefer)

How to:

• Fill a glass bowl with the gummies
• Pour in the vodka
• Keep it tucked away in your refrigerator overnight (and be sure to warn your kids, these are not what they expect them to be should they find them while looking for an afternoon snack)
• Once all the “juice” is soaked up skewer your bears and worms with colorful toothpicks and serve to the over 21 crowd. Yum! and way prettier than jello shots, those they can be fun too.

 

[carrielsal]

Halloween Eye of Newt

INGREDIENTS:
12 eggs
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
1 pinch celery salt
1 tablespoon prepared yellow mustard
2 drops green food coloring, or as
needed
1 (6 ounce) can sliced black olives,
drained
DIRECTIONS:
1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
2. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

 

[bellastarr]

Bowl of Worms​

Ingredients
2 packs (3 oz) Raspberry jello
1 pkg unflavored gelatin (for extra firmness)
3/4 cup whipping cream
3 cups boiling water
15 drops green food coloring
100 flexible straws (or enough to fill your container)
Tall container (1 quart or 1 liter carton of milk)



Directions
1) Combine gelatin in bowl and add boiling water.

2) Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.

3) Gather your straws (don't forget to flex them out) and put them in the container. It's important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.

4) Add the gelatin mixture to the straw-filled container and let it set until firm.

5) There are multiple ways you can remove the worms from the straws. You can roll a rolling pin over the straws and squeeze them out or you can hold the straws over warm water. The worms will slip right out.

And voila! Jello worms are served.

 

[carrielsal]

Bat Wings

INGREDIENTS:
1 cup white sugar
1 cup soy sauce
1 dash garlic powder
2 pounds chicken wings
DIRECTIONS:
1. Preheat an oven to 375 degrees F (190 degrees C); prepare a 9x13 inch glass baking dish with cooking spray.
2. Whisk together the sugar, soy sauce, and garlic powder in a medium bowl. Arrange the wings in the bottom of the prepared dish; pour the soy sauce mixture evenly over the wings.
3. Bake in the preheated oven for 20 minutes; turn the wings over with a spatula and cook another 20 minutes.

 

[bellastarr]

Halloween Jello Shots Recipes​

Pumpkin Spice Jello Shots

1 box Pineapple jello dissolved in

1 cup hot water. Add:

½ cup cake or whipped flavored vodka

½ cup Hirim Walker pumpkin spice schnapps

Serve in graham cracker rimmed cups.

Killer Cherry Bomb Jello Shots

1 box Black cherry jello dissolved in

1 cup Blue Edition Red Bull. Add:

½ cup vodka

½ cup pomegranate schnapps

Top with cherry pie filling.

Caramel AppleTini Jello Shots


1 box Jolly Rancher apple jello (OR Jell-O melon fusion)

dissolved in 1 cup hot water. Add:

1/2 cup caramel flavored vodka

1/2 cup sour apple schnapps

dash butterscotch liqueur

Top with caramel sauce

Belly Warmer Jello Shots

1 box Mango jello dissolved in

1 cup hot water. Add:

½ cup Honey bourbon

½ cup The Big O ginger liqueur

Top with Bit-O Honey candies.

Monster Mash Jello Shots

1 box Grape jello dissolved in

1 cup hot water. Add:

½ cup whiskey

½ cup vanilla schnapps

Top with gummy eyeballs.

Fireball Bonfire Jello Shots

1 box Apricot jello dissolved in

1 cup hot water. Add:

½ cup Fireball whiskey

½ cup vanilla schnapps

Top with a cinnamon stick or mini marshmallow skewer.​

 

[bellastarr]

Frankenstein Pudding Cups​

Ingredients

• 6 (9 oz.) clear plastic cups
• Black permanent marker
• 2 sleeves Oreo cookies crushed
• 2 (5.1 oz.) box vanilla instant pudding
• 6 c. cold milk
• Green gel food coloring

Instructions

1. With a black permanent marker, draw cute faces on the clear plastic cups.
2. Crush Oreo's in a Ziploc bag using a rolling pin.
3. In a large bowl, whisk together vanilla pudding and milk. Tint pudding with gel food coloring.
4. Fill 6 cups with green pudding and top with crushed Oreo's. Serve right away or refrigerate for up to 2 hours. (Not any longer as the Oreo's become soggy!)
5. Cook's Notes: Draw faces on the cups BEFORE you fill them, as they sweat when filled with cold pudding!

 

[carrielsal]

Caramelized Spicy Pumpkin Seeds

INGREDIENTS:
3 tablespoons white sugar
1/4 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch cayenne pepper
2 cups raw whole pumpkin seeds,
washed and dried
cooking spray
2 teaspoons salt, or to taste
1 tablespoon olive oil
2 tablespoons white sugar
DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
3. Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
4. Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

 

[carrielsal]

Raisin' the Dead Snack Mix

INGREDIENTS:
1 pound yogurt covered raisins
1 pound salted cashews
1 (14 ounce) package chocolate covered
peanuts
1 pound white chocolate covered
pretzels, broken into pieces
1 pound candy corn
1 pound semisweet chocolate chips
2 pounds candy-coated chocolate pieces
DIRECTIONS:
1. In a large bowl, combine the yogurt covered raisins, cashews, chocolate covered peanuts, pretzels, candy corn, chocolate chips and chocolate candies. Mix to distribute evenly and store in an airtight container.

 

[carrielsal]

Severed-Finger Cheese Sticks

INGREDIENTS:
6 string cheese sticks
12 almond slices
2 tablespoons hot pepper sauce, or to
taste
DIRECTIONS:
1. Round off the ends of each cheese stick with a paring knife to resemble a fingertip. Roughly tear each cheese stick in half to form two torn-off "fingers".
2. Shave off a piece of each cheese "fingertip" to form a nail bed; place an almond slice on the "nail bed" to form a "fingernail".
3. Cut a few shallow lines in center of each "finger" to form knuckle marks.
4. Pour several drops of hot sauce into small pools of "blood" on a serving plate. Dip torn ends of the cheese fingers into "blood" to resemble bloody fingers. Lay each "finger" in its own pool of "blood".

 

[carrielsal]

Chicken Mummies

INGREDIENTS:
2 skinless, boneless chicken breast
halves, each cut into 4 equal long pieces
salt and ground black pepper to taste
4 large whole wheat tortillas, cut into 1/2
-inch strips
16 slices green olives
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken pieces with salt and pepper.
3. Heat a non-stick skillet or spray a skillet with non-stick cooking spray over medium-high heat; cook chicken until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate to cool enough to handle.
4. Wrap each chicken piece with a tortilla strip, starting at 1 end and overlapping tortillas when starting a new strip and leaving a gap at the top for the 'face'. Place 'mummies' on a baking sheet.
5. Bake in the preheated oven until until tortillas are crisp and chicken is no longer pink in the center, about 10 minutes. Cool mummies for about 5 minutes; place 2 olive slices on each 'mummy' for the 'eyes.'

 

[carrielsal]

Bloody Fingers

INGREDIENTS:
2 cups creamy peanut butter
2 cups powdered milk
2 cups honey
1 (15 ounce) package pretzel rods
2 tablespoons sliced almonds, or as
needed
1/4 cup plum jam, or as needed
DIRECTIONS:
1. Mix peanut butter, powdered milk, and honey together in a bowl until mixture resembles a soft dough. This will be the 'flesh' of the fingers.
2. Mold enough dough around each pretzel rod, making sure to cover the ends. The pretzels will be the 'bones' of the fingers.
3. Use the tip of a teaspoon the make marks on the 'flesh' similar to knuckles.
4. Push 1 sliced almond onto 1 end of each 'finger' to resemble a finger nail.
5. Place jam in a microwave-safe bowl and heat in microwave until softened, 20 to 30 seconds. Dip the end opposite the 'finger nail' into the jam for the 'blood'.

 

[carrielsal]

Dragon Eggs

INGREDIENTS:
6 eggs
1/4 cup soy sauce
2 tablespoons molasses
2 teaspoons salt
8 tea bags
Filling:
1/3 cup mayonnaise
2 tablespoons minced red bell pepper
salt and ground black pepper to taste
1 cup salsa
DIRECTIONS:
1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
2. Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
3. Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
4. Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
5. Pour salsa onto a plate and assemble eggs upright into the salsa.

 

[carrielsal]

Monster Ball

INGREDIENTS:
1 pound bacon
2 (8 ounce) packages cream cheese,
softened
2 cups shredded sharp Cheddar cheese
3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
4 green onions, diced, tops reserved
3 cups shredded red cabbage, or to taste
4 pitted green olives
20 black olives
2 slices red bell pepper
20 very small pieces red bell pepper
2 pepperoncini
DIRECTIONS:
1. Cook and turn bacon in batches in a large skillet over medium-high heat until crisp, about 10 minutes. Drain, cool, and chop bacon into small pieces.
2. Stir cream cheese, Cheddar cheese, mayonnaise, Worcestershire sauce, garlic powder, onion powder, diced green onion, and bacon pieces together in a bowl until well combined. Form cheese mixture into two balls, wrap each with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
3. Remove cheese balls from refrigerator 1 hour prior to decorating. Decorate cheese balls using red cabbage for hair, green olives for eyes, pepperoncini for nose, red pepper for mouth, black olives for toes, red pepper for toe nails, and reserved green onion tops for ears.

 

[carrielsal]

Six Feet Under Dip

INGREDIENTS:
1 teaspoon vegetable oil
1 small onion, diced
1 pound lean ground beef
1 (1 ounce) packet taco seasoning mix
2 cloves garlic, minced
1/2 cup water
1 (8 inch) flour tortilla, cut into strips
resembling 'tombstones'
1 tablespoon melted butter, or as needed
1 pinch chili powder, or as needed
2 (14.25 ounce) cans vegetarian refried
beans
1 cup sour cream
1 cup salsa
2 (15 ounce) cans black beans, drained
and rinsed
2 cups shredded Cheddar cheese
2 bunches green onions, chopped
1 bunch fresh cilantro, chopped (optional
)
DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until softened and slightly browned, 5 to 10 minutes. Add ground beef, taco seasoning, and garlic. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in water and simmer until beef mixture has thickened, about 10 minutes. Remove from heat and cool slightly.
3. Arrange the cut tortillas on a shallow baking sheet.
4. Toast tortilla in the preheated oven until stiff enough to stand up as 'tombstones' in the dip, about 5 minutes per side. Brush toasted tortilla with melted butter and sprinkle with chili powder. Tap off any excess powder.
5. Spread refried beans into the bottom of a 9x13-inch baking dish. Mix sour cream and salsa together in a small bowl; spread over refried beans. Sprinkle ground beef mixture atop salsa-sour cream layer. Top with a black bean layer; spread Cheddar cheese into a layer. Add green onions and cilantro as the top 'grass' layer. Arrange tortilla 'tombstones' in the 'grass'.