Showing posts with label Halloween Recipes. Show all posts
Showing posts with label Halloween Recipes. Show all posts

Wednesday, October 29, 2014

Golden Pumpkin Spice Syrup





Tired of paying high dollar for a Pumpkin Latte or Pumpkin Coffee at Dunkin Donuts?  "Golden Pumpkin Spice Syrup" can be use to flavor coffee and top: ice cream, pancakes, waffles, and desserts. Plus it's absolutely delicious and easy to make!


Ingredients

1 oz. Pumpkin Spice Extract
1 (16.5 oz.) Torani Caramel Sauce
1/3 cup Domino Organic Blue Agave Nectar
1/4 teaspoon ground cloves
4 teaspoons pumpkin pie spice

Directions

In a large measuring cup add all the ingredients.

Mix until all the ingredients are blended.

Pour the mixture back into the bottle and it is ready to use.




Old Fashion Candy Corn Fudge


Old Fashion Candy Corn Fudge is decadent and rich making it the perfect treat to bring to your kids' Halloween parties at school or have at your house during trick or treating! 


Ingredients

2 cups mini marshmallow
1 1/2 cup white sugar
1/4 teaspoon sea salt
2/3 cup (one 5 oz. can) Nestle Carnation Evaporated Milk
2 tablespoons unsalted butter
1 1/2 cups regular candy corn, chopped
3/4 cup salted nuts
1 1/2 cups semi-sweet chocolate chips
1 teaspoons vanilla extract
White icing garnish
  
Directions


  1. Line an 8-inch baking dish with foil and lightly spray the foil with nonstick cooking spray. 
  2. In a large pot, mix the marshmallows sugar, condensed milk and butter. 
  3. Bring mixture to a boil over medium-high heat and stir constantly until the mixture reaches 235 degrees F on a thermometer.
  4. Remove from the heat.
  5. Vigorously stir in the marshmallows, vanilla, nuts and chocolate chips. 
  6. Mix until the chocolate has melted and add candy corn. 
  7. Pour the mixture into the prepared baking dish and chill for at least 2 hours, or until the mixture has set.
  8. Cut the fudge into squares and enjoy! 
  9. Drizzle with icing if you want.




Spider Web Cupcakes


Spider Web Cupcakes are a huge hit and really easy to make so I thought I would share how make them.



Ingredients

1 (18.25 oz.) package chocolate cake mix
1 (5.9 oz.) package chocolate pudding mix
4 eggs
1 cups semisweet chocolate chips
1 cup sour cream
1/2 cup extra virgin olive oil
1/3 cup milk
chocolate icing
1 cream cheese icing
1 orange icing
1 package of cheap plastic rings
12 cupcake wrappers
1 small Ziploc bag 

Directions


Cup Cake Batter
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake mix and pudding, milk, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before icing.

Web Icing
Spoon out four tablespoons of the cream cheese icing and put into the Ziploc bag; make sure you put the icing into one corner of the bag. Close and set aside for the web.

Icing Cup Cakes
After the cupcakes are completely cooled ice the cupcakes like normal except try to keep it smooth. 

Ice 6 cupcakes orange and 6 chocolate.

Spider Web
Take the Ziploc bag of icing twist top to push the icing into the corner. 

Snip a very small hole in the corner of the bag; allowing the icing to be squeezed out.

With the icing draw a line down the center across the diameter of the cupcake.

Draw 2 more lines that divides the top into six pie shaped pieces.

Make a a small hexagon around the center of the cupcake.

Move outward and draw another hexagon; repeat until you have 3 to 4 hexagons

Stick the spider ring into the cupcake.



Severed Witches Fingers


Severed Witches Fingers is a great finger food for spooky Halloween Parties

                        
Ingredients

A box of Cadburys Milk Chocolate Fingers
Marzipan or Almond paste
Whole blanched almond nuts
Red decorator gel or Red food coloring or 

Directions

Roll up a Cadburys Milk Chocolate Fingers in almond paste (or marzipan) and form like a finger. 

Use a spoon to give the finger a knuckle and crease lines. 

Don't worry if it's not perfect, witches have funny, ugly looking hands.

Take a whole almond nut and dip it onto a small saucer of red food coloring. 

Press the nail on to the end of the finger. 

If you're worried about staining your fingers red you can use a new and cleaned paintbrush to carefully paint the nail red with food coloring.

Dip the end of the finger in the food coloring to look like blood, as if the finger has been ripped off the witches hand.




Spider Wed Pumpkin Cheesecake Brownie



Spider Web Pumpkin Cheesecake Brownie is delicious and creamy...everyone will love it!


Ingredients

1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon  instant coffee
2 eggs
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)Chocolate Syrup



Directions

In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. 


Beat until combined. 

Carefully spread in the bottom of the pie crust. Bake for 30 minutes at 350*.

While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. Add the egg and pumpkin and cream again. Slowly beat in the cinnamon, nutmeg, allspice and flour.

When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. 


Place back in the oven and bake another 20-25 minutes. 

Remove from the oven and set on a cooling rack. Let cool for an hour. 

Place in refrigerator and cool completely. 

Spread the cool whip on top.

Microwave chocolate and 1 tsp. butter in microwaveable bowl on medium (50%) 30 sec.; stir until chocolate is completely melted. 

 Drizzle over cheesecake in spiral pattern. 

 Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web.

Place in refrigerator for 2-3 hours.



French Vanilla Coffee Earthworms



These delicious earthworms will have your guess wondering if they are real worms. They taste great and look real what more can you ask for?


Ingredients

6 packs unflavored gelatin
1/4 cup sugar
1/2 cup whipping cream
1/4 cup International Delight French Vanilla Creamer
3 cups French Vanilla coffee, double strenght and freshly brewed
100 flexible straws
1 quart size container
4 (16-24 oz.) glasses

Directions

In a sauce pan combine gelatin, sugar and coffee; stir constantly.

Bring to a boil and then remove from heat.

Stir until gelatin is completely dissolved; let cool to lukewarm.

Straws

Create four bundles of straws by separating them into piles of 25.

Gather together and place a rubber ban around the top, middle, and bottom of each pile of straws.

Stand bundles inside each glass.


Complete Project


Divide coffee in 1/2 and pour into 2 large measuring cup.

In one combine whipping cream and creamer mix well.

Pour black coffee in the straws until they are filled to the 1/2 way point.

Then pour the coffee with creamer mixture in until you have poured in 3/4 of an inch into the straws.

Now top with black coffee until the straws are filled.

Set aside until the coffee is firm.

Hold under warm water until they slide out or squeeze them out by using a rolling pin starting at one end and slowly rolling to the other end.



Sunday, October 26, 2014

Pumpkin Pie Colada


Yum--Pumpkin Pie Colada in 10 minutes! This smooth, blended of rums with spices and frozen Pumpkin will quickly become addictive...it's just that good!


INGREDIENTS

4 oz. White Rum
5 oz. Cruzan Clipper Spiced Rum
1 Pumpkin Pie Yogurt (6 oz.)
1 cup frozen pureed Pumpkin
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon Cinnamon

Cool Whip (optional)

DIRECTIONS

Fill Ice trays with pureed Pumpkin 2 hours before serving.

Blend together white rum, spiced rum, yogurt, allspice, nutmeg, Cinnamon until smooth.


Add frozen pureed Pumpkin and blend until smooth. 


Pour into a cocktail glass.


Garnish with a Cool Whip and sprinkle with Cinnamon.








Pumpkin Cheesecake Brownie Pie


Pumpkin Cheesecake Brownie Pie is delicious and creamy! You can’t have enough pumpkin really!


Ingredients

2 sheets refrigerated Pillsbury pie crust
1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon  instant coffee
2 eggs
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)

Directions


Roll out the refrigerated pie crusts. 

Place one sheet in a 10 inch glass pie plate. 

Cut small shapes out of the second pie crust with tiny cookie cutters. 

Arrange around the top of the pie crust in the pan.

In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. 

Beat until combined. Carefully spread in the bottom of the pie crust. 

Bake for 30 minutes at 350*.

While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. 

Add the egg and pumpkin and cream again. 

Slowly beat in the cinnamon, nutmeg, allspice and flour.

When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. 

Place back in the oven and bake another 20-25 minutes. 

Remove from the oven and set on a cooling rack. 

Let cool for an hour. 

Place in refrigerator and cool completely. 

Spread the cool whip on top and sprinkle with cinnamon if desired.



Ghoulish Hell-Hound Meatloaf


"Ghoulish Hell-Hound Meatloaf" will become your favorite go to recipe. It's easy to make and delicious plus it includes a yummy ketchup based topping. 


Ingredients

2 pounds lean ground beef
1 teaspoon Sea Salt
1/4 teaspoon ground black pepper
4 cloves garlic; minced
1 teaspoon fresh basil; minced
1 medium red bell pepper; diced
1 medium red onion; diced
1/2 teaspoon fresh parsley; minced
2 large eggs
1/4 cup A1 Stake Sauce
2 Tablespoons Worcestershire sauce
1 large yellow onion; sliced

Topping Ingredients

1 cup ketchup
2 Tablespoon Grandma’s Molasses
1 Tablespoon French's Mustard

Directions

Line the bottom of the crock pot with the slices of yellow onion.

Pour in 1 1/4 cups of water or beef broth.

In a large bowl mix together all meatloaf ingredients well.

Shape the mixture into a large loaf; like a loaf of bread.

Place the loaf on top of the onions in the crock pot.

Mix together the topping ingredients and spread over the loaf.

Cover and cook on low for 6-8 hours or on high for 2-3 hours.


Oven Directions

  1. Place a rack in the center of the oven and preheat the oven to 375 F.

Line the bottom of a large ceramic baking dish with the slices of yellow onion.

Pour in 1 cups of water or beef broth.

Shape the mixture into a large loaf; like a loaf of bread.

Place the loaf on top of the onions in the baking dish.

Mix together the topping ingredients and spread over the loaf.

Cover and cook about 2 hours or until done.

Remove and let rest 8-10 minutes.

Serve.





Friday, October 24, 2014

Savory Gargoyles Ribs


Gargoyles Ribs no longer have to be one of those things you only eat during the grilling season. So pull out the slow cooker and whip up a batch of “Savory Gargoyles Ribs”.

Ingredients


2 full racks baby back pork ribs, split into 
3 sections each
¾ cup lite soy sauce
3 Tablespoons peanut butter 
3 Tablespoons honey 
2 Tablespoons white vinegar 
3 cloves of garlic; minced 
½ teaspoon onion powder 
2 Tablespoons sesame oil 
1 teaspoon Chinese hot sauce 
½ teaspoon white pepper 
2 Tablespoons minced fresh ginger
¾ cup maraschino cherries 
½ cup rice wine vinegar 
Bottled water to cover 
5 scallions or 1 Texas scallion; chopped

Directions


Place ribs in crock pot Combine soy sauce ginger, cherries, rice wine vinegar and water mix until well combined.


Pour mixture over ribs. 


Cover; cook on low for 6 to 8 hours or on high for 3 to 4 hours or until pork is done.


Sprinkle with scallions before serving.








Gruesome Main Dishes




Classic Smokey Ripped Flesh On A Roll


Now you don't have to go to Hell to indulge in a classic treat...This “Classic Smokey Ripped Flesh On A Roll and Chips” recipe is melt in your mouth good!


Ingredients
1 whole  precooked rotisserie chicken
10  sandwich rolls 
4 (1-ounce) slices Cheddar cheese, mild or sharp
1 cup chicken stock
2 cups of our Kansas City BBQ Sauce

Sauce 
1 large yellow onion, chopped
6 garlic cloves, peeled and diced
1 Tablespoons Chipottle Chile Powder
1 Tablespoon tomato paste
2 Tablespoons Dijon Mustard
3/4 cup apple cider vinegar
1 teaspoon  paprika 
1/3 cup Heinz Ketchup 
2 drops liquid smoke
2 teaspoons Worcestershire Sauce
1/4 cup brown sugar
1 pinch sea salt
1/4 teaspoon ground cloves
2 Tablespoons Grandma's Molasses

Directions
Puree all of the sauce ingredients in a blender until smooth. 
Remove all the skin from the chicken.
Pull all the meat off the bones and place in a large bowl.
Pour puree sauce over the chicken and mix well.
Cover and marinate the chicken in the sauce overnight or for several hours before cooking.
After marinating the chicken in the sauce pour the mixture into the crock pot. 
Add chicken stock, mix well.
Cook on low heat for 4 to 6 hours or on high for 2 to 3 hours.

Remove from heat and let cool down in the sauce. 
When cooled, remove the chicken from the sauce and shred into small pieces. 
Set aside.
Reduce the sauce by two thirds. 
Add the chicken back to the sauce. 
Serve hot over open-face rolls or  hamburger buns topped with cheese and BBQ sauce.
Add our Homemade British Chunky Chips .