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

[Reddhott]

bloody hand burgers n finger fries
Ingredients

1 slice white bread, crust removed
1 1/2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 small clove garlic, minced
1 tablespoon ketchup
1 pound ground sirloin
Non-stick cooking spray
6 small dinner rolls, sliced in half
Ketchup

Special Equipment Needed:

Hand shaped cookie cutter
Indoor grill pan or skillet

Instructions:

Preheat oven to 275 degrees. Set a wire cooling rack on a baking sheet and spray with cooking spray.

Break bread into small pieces. Place in a mixing bowl. Pour milk over bread and mash with a fork until it forms a paste. Stir in salt, pepper, garlic, and ketchup. Add ground sirloin and stir, just to combine.

Spray a hand shaped cookie cutter with non-stick cooking spray. Press 1/6th of the mixture into the cookie cutter, being careful to press the meat into the finger area. Remove the cutter and use a spatula to transfer the Hand-Burger to the prepared rack. Repeat for remaining burgers. Bake for 12 minutes.

Spray an indoor grill pan (or skillet) with non-stick cooking spray. Heat over high heat. Remove Hand-Burgers from oven and place them onto grill pan. Sear on both sides. Cook to medium (140-145 degrees) or medium well (150-155 degrees). Serve on dinner rolls with ketchup.

Cook's Notes: Using ground sirloin will ensure that your Hand-Burgers remain in the shape of a hand when cooked. Fattier meats will lose their shape.

Baking the burgers before grilling them allows for even cooking of the fingers. You can cook the burgers to order at your party, or cook them ahead of time and keep them in a chafing dish. They will stay moist and delicious for hours in a covered chafing dish. Fill your chafing dish with a small amount of liquid (water or beef broth) before adding the Hand-Burgers. The steam will keep them from sticking and will help keep them moist.

 

[whodat2112]

2 pounds ground beef
1/2 onion, chopped
1 egg, beaten
1 cup dry bread crumbs
1 (1.25 ounce) packet meatloaf seasoning mix
1 cup cubed Cheddar cheese
3 (10 ounce) cans tomato sauce
1 cup white sugar
1 tablespoon Worcestershire sauce
1 ounce uncooked spaghetti, broken into fourths
1/2 carrot, cut into 1/8-inch thick slices
1 tablespoon frozen green peas

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.

 

[Reddhott]

Directions
1Unroll Fruit Roll-Ups fruit flavored snack rolls; remove paper. Wrap each apple slice with 1 fruit flavored snack so side of slice with peel is smooth.
2With kitchen scissors, cut 2 long, tongue-shaped pieces from remaining Fruit Roll-Ups fruit flavored snack.
3Spread 1 side of each apple slice with peanut butter. Place 1 end of tongue-shaped pieces on 2 of the apple slices. Arrange 4 marshmallows on top of the peanut butter on each of these slices.
4Place remaining apple slices, peanut butter side down, on top of the marshmallows. Squeeze apples slices gently together.

 

[liblue1]

Dirt Pudding -

place in small clear cups for kids
Ingredients:
2 packages oreos
1/2 cup (8 Tablespoons) melted butter
4 Tablespoons butter, softened to room temperature
8 oz. cream cheese, softened to room temperature
1 cup powdered sugar
3 1/2 cups milk
2 small boxes instant pudding (mix and match chocolate and vanilla or find your own favorite combo)
16 oz Cool Whip
Gummy worms (optional)

Directions:
1. Place oreos in a large ziplock bag and seal. Use a rolling pin to crush oreos. Pour melted butter in the bag and shake to combine.
2. Place butter in the bowl of an electric mixer. Beat on medium high speed until light and fluffy, about 2 minutes. Add cream cheese and sugar. Beat until smooth, about 2 mintues.
3. Add milk and pudding. Beat on low until partially combined then switch to high speed and beat until pudding begins to thicken. Stir in Cool Whip.
4. Place a layer of oreos at the bottom of a large bowl. Put a layer of the pudding mixture over top. Repeat until both are gone, beginning and ending with the oreos. Place gummy worms on top. Refrigerate for at least 3 hours or overnight.

 

[Reddhott]

Panini with eyes

Ingredients
Ingredients for sandwiches with eyes (serves 12 sandwiches)
12 sandwiches to hot dogs or any other type of bread you prefer
1 can of cannellini beans , drained
1 large egg, lightly beaten
1 tablespoon butter
1 tablespoon of soy sauce
400 grams of tomato sauce
1 tablespoon of chopped fresh herbs
8 green olives pitted cut in round slices 3
1 and a half tablespoons of ketchup
500 grams of cooked turkey meat
2 black olives cut into small pieces until you get around 24 pieces
Preparation
Crushing the beans with a fork or using a potato masher or food processor until they are creamy.
Whisk the egg and mix the cream of beans , adding ketchup, butter and soy sauce.
Crumble the turkey meat and incorporala to the previous mixture.
Form 24 balls with moistened hands and place them on a baking sheet lined with parchment paper.
Push two slices of olive green in the center of each meatball , side by side.
Bake for 10 minutes in the preheated oven at 200 degrees until the meat is cooked.
Meanwhile, cook the tomato sauce along with herbs .
Remove the meatballs from the oven and complete placing a piece of pulp of black olive in the middle of green olives, in order to form the pupil.
Cut the sandwiches on the one hand, farcisci with a few tablespoons of sauce and two meatballs, as if they made two eyeballs looking a bit disturbing ...

 

[jj2]

MAKES 5 CARAMEL APPLES

40 - Caramel cubes (I prefer the Borden Brand)
5 - Apples (I like Macintosh apples)
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper
Halloween
PREPARATION

Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.
recipes
STORAGE & SERVING

Store your caramel covered apples in the refrigerator.

Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. We like to serve our caramel covered apples on a large black platter and use extra caramels as a garnish.

 

[whodat2112]

1 (10 ounce) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin

2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 gummi snakes candy


To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

 

[Reddhott]

Skeleton-Cupcakes


Ingredients
U.S. Metric Conversion chart
Cupcakes
1 box(es) (18 1/4-ounce) white cake mix
4 large egg whites
1 cup(s) milk
1/3 cup(s) canola oil
2 can(s) (16 ounces each) vanilla frosting
Decorations
18 marshmallows
4-inch lollipop sticks
Black food color
Decorating pen
Black writing gel
72 yogurt-covered mini-pretzels
Directions

Heat oven to 350 degrees F. Line 18 regular size muffin cups with white liners.
Beat cake mix, egg whites, milk and oil in large bowl with mixer on low speed 1 minute until blended; increase speed to medium and continue to beat 2 minutes or until batter is smooth. Divide batter among muffin cups, filling each 2/3 full.
Bake 20 to 22 minutes until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire rack 10 minutes before removing cupcakes to rack to cool completely. Frost cupcakes with vanilla frosting.
To decorate: Slightly flatten marshmallows with palm of your hand. Insert a lollipop stick into each marshmallow. With the black decorating pen, using photo as a guide, draw the skeleton mouth along the bottom of each marshmallow. Draw 2 nostrils above the middle of the mouth, as shown. Make the eyes with dabs of the black writing gel.
For each skeleton, carefully thread the stick end of the marshmallow head through the small hole of a pretzel, slowly twisting the pretzel from side to side as you push it up toward the head, stopping about 1/2 inch below the head. Secure the pretzel in position with a dab of frosting. Add 2 more pretzels, lining them up, to resemble the rib cage, securing with dabs of frosting. Stick the skeleton into the top of a cupcake. To make the arms, carefully cut a pretzel in half with a serrated knife and attach to the top rib with frosting as shown. Repeat with remaining skeletons.

 

[Reddhott]

Black Widow Martini
1 1/2
oz black rum
3/4
oz crème de cacao
1
cup ice
Black food color
1
tablespoon brown sugar
Directions
1 Add black rum, crème de cacao, ice and 1 or 2 drops black food color to a martini shaker.
2 In small bowl, add brown sugar and 1 drop black food color. Mix with fork until all sugar is black. Wet rim of martini glass with water. Dip rim into sugar.
3 Strain martini into glass, and serve.

 

[jj2]

OLD FASHIONED CARAMEL CORN

14 cups popped popcorn 2 cups sugar (packed)
1 cup butter 1/2 cup light corn syrup
1 teaspoon salt 1 teaspoon baking soda
Halloween carmel corn
PREPARATION

Combine the sugar, butter, corn syrup and salt in a saucepan and bring to a boil, stirring occasionally. Once it begins to boil, stop stirring for 5 minutes, or until mixture reaches 255 degrees on a candy thermometer. (You may have to adjust according to altitude and humidity). Remove from heat and stir in baking soda. The mixture will start to foam, so stir well until blended.
carmel corn
Make your popcorn ahead of time, pop the popcorn either in a hot air popper or microwave. Once you have popped the pop-corn, remove any un-popped kernels. Now place the popcorn in a large, buttered metal bowl.

Pour the hot mixture over the pop-corn and toss gently with well buttered forks to distribute evenly.
Halloween cookbook

Spread onto 2 un-greased baking sheets and bake at 200 degrees for 1 hour, stirring every 15 minutes. if it starts to look too golden it may be time to take it out!

Oven temperatures vary not only with model but with altitude, so you'll have to adjust time accordingly.
Halloween
STORAGE & SERVING

Remove the caramel corm from the oven and allow to cool completely. Once cool, break it into clusters, and store in a tightly covered container. For a Halloween party, serve on on a large serving tray or in decorative bowls

 

[_JB_]

Ingredients
2 whole cinnamon sticks
5 whole cloves
1/3 cup sweet vermouth
1/3 cup dry vermouth
2 cups cranberry juice
2 tablespoons sugar
2 bottles dry white wine, such as Sauvignon Blanc
1 bottle dry, full-bodied red wine, such as Cabernet Sauvignon
1 cup apple brandy
1 cup citrus vodka
1 orange, sliced
1 lemon, sliced

Preparation
1. Simmer spices, vermouths, cranberry juice, and sugar in a small saucepan. Remove from heat and let steep 1 hour.
2. Chill remaining ingredients in a large container. Strain spice mixture into wine mixture and chill until ready to serve.

This may not be very festive looking but it sure will put you in a festive mood.

 

[jj2]

Traditional Pumpkin Pie

It's not just for Thanksgiving anymore! What better treat for Halloween than a pumpkin pie? And let's not skimp on the whipped topping, pick up a carton of heavy cream and whip up some real whipped cream to top off your perfect pumpkin pie!

I picked up a special pan to use for all my pumpkin pies, it's shaped like a pumpkin! You can find it at most arts and crafts stores that have a cake decorating section or at a restaurant supply store that carries cake decorating supplies. It adds that special something!

INGREDIENTS

3/4 cup granulated sugar
1-1/2 cups (12 oz can) evaporated milk
1/2 tsp. salt
2 eggs
1 tsp.ground cinnamon
1/2 tsp. ground ginger
3/4 tsp. ground cloves
1 & 3/4 cups ( 15 once can) pure pumpkin filling
(no spices added)

TIP: You can substitute pumpkin pie spice for all the individual spices.
Use 3 tsp. of pumpkin pie spice instead.

Halloween
PREPARATION

Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs lightly in a separate large bowl. Stir in pumpkin and dry mixture. Gradually stir in evaporated milk.

Press a pre-made pie crust into a 9-inch deep dish pie crust and cook according to directions on the package. Pour mixture into the pie shell.
Pumpkin pie
BAKING

Cook in a pre-heated 425º F. oven for 15 minutes, then reduce the temp to 350º F., and bake for 40 to 50 minutes or until a knife tip inserted in the center of the pie comes out clean. Cool on a wire rack or a cool counter top for 2 hours before serving. This also gives it time to set up, so when you cut it and set it on a plate, it will stay in one piece.
Halloween
STORAGE & SERVING

Store in the refrigerator, covered with plastic wrap or aluminum foil. Chilling will cause the crust to separate from the pie slightly but it's better then getting botulism.

Top with a whipped cream and there you have it! A classic pumpkin pie!

 

[Reddhott]

Halloween Skull Cupcakes
25 MIN
Prep Time
1 HR 25 MIN
Total Time
24
Servings
1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
12
large marshmallows, halved
1
container Betty Crocker™ Whipped vanilla frosting
48
small chocolate-covered mint candies (from 4.75-oz box)
24
chocolate chips
1/4
cup slivered almonds
Directions
1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cupcakes as directed on box.
2Carefully pull back a small section of paper from each cupcake; insert marshmallow half between paper and cake of each. Frost tops of cupcakes and marshmallows to look like skull shape.
3For each skull cake, use 2 mint candies for eyes, 1 chocolate chip, point side down, for nose, and 6 to 8 almonds for teeth. Store loosely covered.

 

[jj2]

POPCORN BALLS

NGREDIENTS FOR 6 SERVINGS

8 cups Popped Popcorn 1/2 cup Corn syrup
1/2 cup Light Molasses 3/4 cup Butter
1/2 teaspoon Salt
popcorn_balls-01.jpg (15055 bytes)
PREPARATION

Cook 1/2 cup light molasses with 1/2 cup corn syrup until your candy thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. (I only let my thermometer get to 250, it was starting to burn so temp may vary due to climate and altitude). Have the popcorn popped and in a bowl. Slowly pour in the mixture over the popcorn and stir with a wooden spoon. Coat all the popcorn.

Now the fun part, butter up your hands!
popcorn balls

IMPORTANT!
Wait until the mixture cools a bit so you don't burn your hands.

It will be very hot when you pour it in, take some time to mix it all up well to let it cool a bit. Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden.
Halloween recipes
SERVING & STORAGE

Just in case you have some left over, wrap the ones you don't eat with wax paper. And if you are handing these out as treats, wrap them as well. If you want the kids to eat them at the door, just set them on a plate and watch them disappear!

 

[Reddhott]

not a recipe but i wanted to share its so cool!

 

[Reddhott]

DEVILISH EGGS

12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup(s) mayonnaise
2 teaspoon(s) Dijon mustard
1 teaspoon(s) coarse salt
1/2 teaspoon(s) freshly ground pepper
1/2 teaspoon(s) paprika
1/4 teaspoon(s) cayenne pepper
1 teaspoon(s) hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
Directions

Prepare an ice-water bath; set aside. Put eggs into a medium saucepan and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.
When eggs are cool, peel and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

 

[jj2]

HALLOWEEN CHOCOLATE SUCKERS

These chocolate suckers are a great Halloween treat and you can dress them up as much as you want! Make them simple or paint them with candy paints, either way they'll be the hit of the season! Wanda_Sig.jpg (4760 bytes)

INGREDIENTS

1 bag any color chocolate melts Sucker molds of your choice
1 bag of sucker sticks Disposable pastry bags
1 bag of sucker wrappers w/ ties
Halloween chocolate suckers
PREPARATION

To melt the chocolate (Wilton's Candy Melts work great), follow the directions on the back of the bag. The easiest way is to use a disposable pastry bag. Fill it with the melts, tie off the open end and zap it in the microwave. Squeeze the bag every few minutes as it melts to mix it.
chocolate suckers
Cut off the tip of the bag and fill each sucker shape to the top. We used orange melts and jack-o-lantern molds. You can also melt some yellow and brown melts and fill in the jack-o-lantern face before you fill with orange. Just let the faces harden first, then fill. You can find kits at mass retailers and craft stores to make these that have everything you need included in the kit. Halloween cookbook
When they are full, insert the sticks, you may have to work them into the chocolate a little and top it off to seal them in. They may look a little bumpy but they will level out as the chocolate settles. Place in your refrigerator to set.

 

[Reddhott]

Spooky Halloween Tree
1
box Betty Crocker™ SuperMoist™ white or yellow cake mix
1/3
cup shortening
1/3
cup butter or margarine, softened
1/2
teaspoon vanilla
1
egg
Orange liquid or paste food color, as desired
Directions
1Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat all ingredients with electric mixer on medium speed about 1 minute or until thoroughly mixed.
2Divide dough in half. On lightly floured surface, roll each half of dough 1/4 inch thick using cloth-covered rolling pin. With 2 1/2-inch cookie cutters, cut into desired shapes, cutting out eyes, nose, etc., if desired, using sharp knife. On ungreased cookie sheets, place shapes.
3Bake 6 to 8 minutes or just until set (centers will be soft). Cool 1 minute. Immediately make hole in tops of some cookies, using end of plastic straw; trim any cut edges with sharp knife to straighten. Remove from cookie sheets to cooling racks. Cool completely.
4Tie ribbon or yarn through holes to hang. Hang ornaments on tree branches anchored in a pot or on Halloween tree (available at craft stores). Decorate remaining cookies as desired, and store covered.

 

[Reddhott]

Pumpkin Pie Spice Martini
Ingredients
1 cup sugar
1 teaspoon pumpkin pie spice
3 cups vanilla or orange vodka (recommended: Smirnoff)
Cranberry-flavored seltzer, chilled
8 maple leaf hard candies for garnish, optional
Directions
In a small pot over medium heat, mix together the sugar and pumpkin pie spice with 1 cup water. Bring it to a boil, remove from the heat, and allow to cool for 1 hour. The syrup can be stored in the refrigerator for up to 2 weeks.

To a pitcher, add the vodka and half the simple syrup. Stir until blended. Add the cranberry seltzer and pour into chilled martini glasses. Add more sugar syrup, to taste, if necessary. Garnish with maple candies, if desired.

 

[Uncle]

Another classic Halloween Treat recipe, especially if "You" like sweet & salty treats . . .

From Martha Stewart (http://www.marthastewart.com/337370/popcorn-balls)

Popcorn Balls

INGREDIENTS

2 tablespoons butter
1 bag (10 ounces) mini marshmallows
12 cups plain unsalted popped popcorn, (from 2/3 cup kernels)
1/2 cup unsalted peanuts
1/2 cup raisins


DIRECTIONS

STEP 1

In a medium nonstick saucepan, melt 2 tablespoons butter over low heat. Add 1 bag (10 ounces) mini marshmallows; cook, stirring, until melted, 10 to 12 minutes. In a large bowl, combine 12 cups plain unsalted popped popcorn (from 2/3 cup kernels), 1/2 cup unsalted peanuts, and 1/2 cup raisins (be careful not to mix in any un-popped kernels).

STEP 2

Pour melted marshmallows over popcorn mixture, and fold to combine. You will need to work quickly since the sugar in the marshmallows hardens as it cools. Rub a little butter into your hands to prevent sticking, and gently form 12 balls, each about 2 1/2 inches across; place on waxed paper. Let set until cool and firm, about 10 minutes.​