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

[Reddhott]

very creative cooks pulled this one off. I don't see any bacon, but looks like they have enough sausage, ribs, salami (on the skull), and what ever else that is (maybe chicken) under the sausage links to feed a huge meat loving crowd. the heart is a red bell pepper covered in BBQ sauce

 

[jj2]

6 -8 medium orange bell peppers, washed and dried
8 ounces orzo pasta or 8 ounces spaghetti
1 (25 ounce) jar pasta sauce, warmed (I love Mezzetta Napa Valley Bistro Tomato and Basil sauce)


1
Carve each bell pepper as you would a Jack-O-Lantern, cutting the top off and hollowing out the inside before carving a face.
2
Discard the tops.
3
Cook pasta according to package directions.
4
Drain Pasta.
5
Mix pasta with warm sauce and spoon into each individual pepper, making sure the pasta 'oozes' out the eyes, mouth, and top of pepper.
6
Serve with breadstick 'bones'--tie a knot at the end of each breadstick, bake, and enjoy!

 

[whodat2112]

Pecan-Caramel Spiders

Ingredients
1 1/2 cups toasted pecans
1 cup heavy cream
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, in pieces
1/4 teaspoon salt
5 ounces thin black licorice strands, cut into 2-inch pieces
6 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
Chocolate curls or jimmies, optional

Directions
Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.

Make caramel: Warm the cream over low heat and keep warm while you cook the sugar.

Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute.

Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice. (It's helpful to have an extra hand here, since the caramel can set quickly. If caramel hardens, warm over very low heat. ) Let spiders cool 15 minutes.

Meanwhile, put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, 2 to 3 minutes more.)

Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with jimmies or chocolate curls, if desired. Let cool until firm.

 

[jj2]

3 tablespoons unsalted butter
4 cups miniature marshmallows
red food coloring, to taste
yellow food coloring, to taste
6 cups crispy rice cereal (rice krispies)
4 ounces orange and black M&M's plain chocolate candy (Halloween mix)
4 ounces candy corn
marshmallows (shaped like ghosts or pumpkins) (optional) or decorative candies, shaped like pumpkins, to decorate (optional)



1
Melt the 3 tbsp butter in a large saucepan over low heat.
2
While butter is melting, grease a 9x13-inch pan with softened butter or shortening.
3
When butter is melted, add marshmallows and stir until they liquify; do not scorch.
4
Add red and yellow food coloring to mixture until a nice orange color is achieved (about 2:1 yellow to red).
5
Remove mixture from heat and stir in rice krispies.
6
Add M&Ms and candy corn, mixing them throughout.
7
Spread mixture into the greased pan and press down lightly with a spatula to pack it.
8
While it is still sticky, place ghost or pumpkin marshmallows, candy pumpkins, or even more candy corn or M&M's on top to decorate as you desire.
9
Allow mixture to set and harden slightly before cutting into squares and serving.
10
Store unused treats in an airtight container.

 

[bellastarr]

Secondhand Swabs​

Take toothpicks and put mini marshmallows on each end.
Dip into caramel
Arrange on a serving platter​

 

[bellastarr]

Mummy Wraps

Take hot dogs cut in half (if desired)
Cut crescent roll dough into strips and wrap around hot dog
Cook in oven for recommend time on crescent roll package
Use dots of mustard or ketchup for eyes​

 

[whodat2112]

Spicy Deviled Eggs

12 eggs
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce, or to taste
1 pinch salt and black pepper
1/4 teaspoon ground paprika, for dusting (divided)
1 (6 ounce) can black olives, drained and cut in half horizontally

Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

 

[bellastarr]

Deviled Egg Eyeballs​

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

paprika

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.
3. Take a little bit of paprika and mix with a little water, take a toothpick and dip it into the paprika mix and draw the veins.

 

[whodat2112]

Dragon Eggs

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

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.
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.
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.
Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
Pour salsa onto a plate and assemble eggs upright into the salsa.

 

[whodat2112]

Stuffed Roaches

1 (8 ounce) package fat-free cream cheese, softened
1/4 cup finely chopped walnuts
2 (8 ounce) packages whole pitted dates

Mix cream cheese and walnuts together in a small bowl.
Slice one side of each date lengthwise using a small sharp knife, creating an opening. Carefully spoon cream cheese mixture into the middle of each date; pinch the dates closed. Stack them on a plate with cut sides down.

 

[whodat2112]

Chocolate Mice

4 (1 ounce) squares semisweet chocolate
1/3 cup sour cream
1 cup chocolate cookie crumbs

1/3 cup chocolate cookie crumbs
1/3 cup confectioners' sugar
24 silver dragees decorating candy
1/4 cup sliced almonds
12 (2 inch) pieces long red vine licorice

Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours, until firm.

 

[bellastarr]

Candy Corn Jello Shots​

Ingredients

2 large boxes lemon Jello
2 large boxes orange Jello
1 can whipped cream
Vodka
Candy corn (for decoration)

Instructions

1. Prepare lemon Jello with 2 cups boiling water, 1 cup cold water and 1 cup vodka .
2. Divide Jello into shot glasses and let chill in fridge for 4 hours.
3. Prepare orange Jello with 2 cups boiling water, 1 cup cold water and 1 cup vodka .
4. Divide Jello into shot glasses on top of the yellow layer and chill again for 4 hours.
5. Top with whipped cream and candy corn when ready to serve.

 

[Reddhott]

monster cookies

Ingredients:

1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1 container (16 oz.) prepared white and/or chocolate frosting
Gel or paste food colorings of choice to color white frosting
Assorted candies, NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels for eyes
Blanched slivered almonds for teeth
Assorted sprinkles, licorice strings
Directions:

PREPARE cookies as directed on package. Cool completely.

COLOR white frosting as desired (one color can be used or divide frosting and have several colors. One container of frosting will be enough to make all 12).

SPOON 1 heaping tablespoon of frosting in center of 12 cookies. Top each with remaining 12 cookies. To make monster hair on top of cookie, fill pastry bag or small plastic food storage bag fitted with star tip with frosting. Squeeze bag lightly to pipe hair. Position eyes onto front of hair. Use frosting to adhere mini morsels to eyes for pupils. Insert almonds in filling for teeth. Decorate monsters as desired with additional sprinkles or licorice for an extra scary monster!

 

[jj2]

8 ounces reduced-fat cream cheese, softened (you can also use regular)
1/2 cup canned pumpkin
2 tablespoons taco seasoning mix
1/8 teaspoon garlic powder
1/2 cup chopped bell pepper, any color
1 ounce chopped olive (optional)


1
Beat together the first four ingredients.
2
Stir in the bell pepper and olives.
3
Chill until serving!

 

[Reddhott]

creepy crawly potatoes
Ingredients

17 small new Idaho® potatoes, about 2 ounces each, halved crosswise
1 tablespoon extra virgin olive oil
1 teaspoon paprika
½ cup herbed light cream cheese, softened
2 teaspoons fat-free milk
6 ounces finely shredded reduced fat sharp cheddar cheese (1½ cups)
½ cup bacon bits
2 pecan halves
2 ripe olive slices
½ of a 15-ounce can black beans, rinsed and drained
1 medium green onion
Directions
Preheat the oven to 400 degrees F.
Place 16 of the potatoes in a large bowl. Set the remaining potato aside for garnish. Drizzle with the oil and sprinkle with the paprika and toss until well coated. Place on a large foil-lined baking sheet, cut side down in a single layer and bake 18 minutes or until tender when pierced with a fork. Remove from the oven and cool completely on the baking sheet.
In a small bowl, stir together the cream cheese and milk. Spread the cream cheese mixture evenly over the skin of each potato. Using the foil as a work surface, place the potatoes cut side down on the foil. Sprinkle each evenly with the cheese and top with the bacon.
Assembly Directions:
Arrange all the baked potato halves, except two, on a wooden cutting board or a large serving platter to create a curved “s” shape. Place the remaining two potatoes side by side at one end of the curve to form the “head”.
Arrange the pecan halves on top to form the “ears” and the olives in the center to form the “eyes”. Place two black beans in the center of each olive.
Cut 3 inches off the green portion of the onions and cut in thin strips to form “whiskers”. Place under the head.
Arrange the beans along both sides of the curve to create “feet”. Cut thin strips into the remaining portion of the green onion for the “tail” and secure with a toothpick into the other end of the curve. Cut a wedge from the uncooked potato for the “nose.”

 

[jj2]

4 Hershey nuggets chocolates
1 (4 1/4 ounce) package decorating chocolate icing
4 vanilla wafer cookies
8 Reese's pieces (peanut butter decorative candies)


1
Remove wrappers from chocolates.
2
Using writing tip of decorating tube, place small amount of icing on bottom of each chocolate; press one chocolate onto each cookie.
3
Place small amount of icing onto REESE'S PIECES candies; press 2 candies onto one short side of each chocolate.
4
Pipe icing onto each chocolate to form 8 legs and 2 eyes. To make legs, start at the top of the candy, go down the side and out to form legs. For eyes, just put a dot on each candy.
5
Makes 4 servings.

 

[Reddhott]

Werewolf Cupcakes


Ingredients

12 Duncan Hines Moist Deluxe Devil’s Food cupcakes baked in brown paper liners
½ cup Duncan Hines Creamy Home-Style Classic Vanilla frosting
1 cup Duncan Hines Creamy Home-Style Dark Chocolate Fudge frosting
Black food coloring
1 can Duncan Hines Creamy Home-Style Milk Chocolate frosting
24 marshmallows
Red leather fruit
24 orange, yellow and green candy coated chocolates (M&M)
12 black jelly beans

Baking instructions

1. Spoon the vanilla frosting into a ziplock bag. Tint the dark chocolate frosting black with the food coloring. Spoon half of the black frosting (about 1/2 cup), up one side of a ziplock bag. Spoon half of the Classic Chocolate frosting (about 3/4 cup) up the other half of the bag. Repeat process with another ziplock bag.

2. Cut 1 inch corners from each side of the 12 marshmallows to make the ears. Cut a 1/2 to a 1 inch V shape notch from the remaining 12 marshmallows to make the muzzles (see step photo). The size of the notch will determine the size of the howling mouth.

3. Snip a small corner (1/8 inch) from the bag with the chocolate frostings. Pipe a small dot of chocolate frosting to attach the marshmallow ears and muzzle on top of the cupcakes. Cut 2 inch ovals from the red fruit leather and press onto cut notch of marshmallow muzzles to stick. Trim any excess fruit leather.

4. Pipe several vertical lines of chocolate frosting to cover the marshmallow ears. Starting along the outer edge of cupcakes, pipe the fur, about 1/2 inch in from edge to go completely around cupcake. Pipe another row of fur in from first row, slightly overlapping. Continue piping rows of fur with the chocolate frosting to cover the cupcake and marshmallow just up to the red fruit leather. Continue with remaining cupcakes and chocolate frosting.

5. Add 2 like colored M&M’s, pressing them lengthwise, into the frosting at an angle to make the glowing eyes. Snip a very small corner (1/16 inch) from the bag with the vanilla frosting and pipe fangs all around the mouth at the edge of fruit leather using a squeeze and pull motion. Add the black jellybean to make the nose.

 

[liblue1]

Easy Healthy Treats To Go

Fun for the little ones. Simply draw Pumpkin faces on mandarin orange or peach lunch pack
(I like easy things)

 

[bellastarr]

Zombie Brain Dip

Carefully remove core from cauliflower leaving a hollow space to fill
Use toothpicks or skewers to hold together if needed
Fill with your favorite guacamole dip
Sit the whole thing in a plate of salsa and smear some on the sides for that fresh out of the skull look.​

 

[bellastarr]

Oreo Truffle Skull​

Ingredients:
1 box of Oreos
8oz cream cheese
Melted chocolate
Styrofoam Skull

Directions:
Grind 1 box of Oreos and mix it with 8 oz of cream cheese.
Roll into balls, put lollipop sticks in and refrigerate.
Once solid, dip into melted chocolate.
Stick into styrofoam skull