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Posts Tagged ‘Halloween recipes’

Black Cat Dippers with Pumpkin Pie Dip

Black Cat Dippers with Pumpkin Pie Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
1 cup confectioners’ sugar
1 tablespoon pumpkin pie spice
1 tablespoon honey
1 package (15 ounces) refrigerated pie pastry
1 Eggland’s Best Egg
1 tablespoon milk
Black paste food coloring
1/4 cup sugar
1/2 teaspoon ground cinnamon

Directions
In a large bowl, beat cream cheese until fluffy. Add the pumpkin, confectioners’ sugar, pie spice and honey; beat until smooth. Cover and refrigerate until serving.

Roll out each pie pastry directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured 2-in. cat-shaped cookie cutter, leaving at least 1 in. between cutouts. Remove excess dough and reroll scraps if desired. Beat the egg, milk and food coloring; brush over cutouts. Combine sugar and cinnamon; sprinkle over cutouts.

Bake at 400° for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool. Serve with pumpkin dip. Yield: 2-1/2 dozen black cats(3 cups dip).

Recipe found here: Black Cat Dippers with Pumpkin Pie Dip

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Caramel Apple Cookies

Cookies
1/2 cup sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Caramel on Top
1/2 cup caramel ice cream topping + 1.5 TBSP flour
or
24 square wrapped caramels + 2 TBSP water
{I didn’t have 24 caramels and didn’t want to sit and unwrap them all anyways, so I did the ice cream topping method and it worked beautifully!}
***You’ll also need 18 wooden sticks. I tried both the wide craft sticks and thin popsicle sticks and both worked well!!

Instructions
Heat oven to 400°F. Line a cookie sheet with parchment paper.
In large bowl, beat sugar, butter and shortening with electric mixer on medium speed, or mix with spoon. Stir in vanilla and egg. Stir in flour, baking soda, and salt.

On lightly floured surface, roll dough 1/3 inch thick. Cut with an apple-shaped cookie cutter. Or, if you’re like me and don’t have an apple-shaped cookie cutter, use a pumpkin cutter and simple turn it upside down!

On a parchment lined or lightly greased cookie sheet, place cutouts 2 inches apart. Carefully insert 1 inch of wooden stick into side of each cookie. {Into the stem of the pumpkin.} Don’t let this step scare you, it’s actually really easy! Just take one hand and lightly touch the top of the cookie while you use your other hand to push the popsicle stick in the cookie. You’ll be able to feel exactly where the stick is in the cookie- I tried to push it in until it was almost to the top of the cookie.

Bake 6 to 8 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely before adding caramel glaze.

If you’re using caramel ice cream topping: mix topping with flour until smooth.

If you’re using caramel squares: In 2-quart saucepan, heat caramels and water over low heat, stirring frequently, until melted and smooth. If caramel glaze becomes too stiff, heat over low heat, stirring constantly, until softened.

Spread top third of each cookie (opposite wooden stick) with caramel glaze. Hold cookie upright to allow glaze to drizzle down cookie. If it’s not spreading a lot, add more caramel! You can also encourage the caramel to spread down one side or another by adding drips to certain sections of the top of the cookie. Sprinkle with candy sprinkles.
Allow cookies to sit out about an hour for caramel to harden a bit. Lay flat to store.

Recipe found here: Caramel Apple Cookies

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Dark Chocolate Graveyard Pots de Crème

Ingredients
14 ounces (about 3 cups) semisweet or bitter-sweet chocolate, roughly chopped
2 large eggs, plus 2 yolks
2 1/2 cups whipping cream
1/3 cup coffee-flavored liqueur
1/2 cup chocolate wafer crumbs
Tombstone Cookies

Preparation
1. In a food processor or blender, whirl chocolate until finely chopped. Pour into a bowl. Put eggs and yolks in the processor or blender.

2. In a 4-cup glass measure, heat whipping cream in a microwave oven (see Notes) at full power (100%) until cream boils, 3 to 5 minutes.
3. With processor or blender on high speed, add boiling cream to egg. Check temperature of mixture with an instant-read thermometer; if below 160°, pour mixture back into glass measure and reheat in microwave oven at full power until it reaches 160°, stirring and checking at 15-second intervals.

4. Combine hot cream mixture, chopped chocolate, and liqueur in blender or processor (or whisk the ingredients together in a large bowl); whirl until smooth, about 1 minute.

5. Pour chocolate mixture into 8 ramekins or glasses (1/2-cup size). Chill until softly set, 30 to 45 minutes. If making ahead, cover and chill up to 1 day. For creamiest texture, let desserts stand at room temperature about 30 minutes before eating.

6. Spoon 1 tbsp. wafer crumbs onto each pot de crème. Insert a Tombstone Cookie into each serving.
Note: Nutritional analysis is per serving with 1 Tombstone Cookie.

Note:
This method uses a microwave to heat the cream until it’s hot enough to cook and thicken the eggs, but you can always make it on the cooktop. Heat the cream over medium-high heat until it boils, about 6 minutes. Proceed with step 3, but heat the cream-egg mixture as needed in the saucepan until it reaches 160°. Then proceed with step 4.

Recipe found here: Dark Chocolate Graveyard Pots de Crème

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vampire blood drink

Vampire Blood Drink

1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sorbet, softened
1 quart seltzer

Mix juices together. Add sorbet and stir until it disappears. Add seltzer. Chill before serving.

To keep it cold, you might fill a clean, unpowdered rubber glove with water and freeze it for a floating frozen hand.

Recipe found here: Vampire Blood Drink

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Spider Web Dip

Spider Web Dip

1 (16-ounce) jar (1 3/4 cups) black bean dip
1 (12-ounce) container guacamole
1/4 cup sour cream
1 cup shredded lettuce
4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
1/2 cup chopped tomato
Tortilla chips

Spread bean dip onto center of large platter, leaving 1 to 2 inches around edge of platter. Carefully spread bean dip with guacamole.

Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream in 4 concentric circles onto guacamole. Drag toothpick or knife through sour cream from center outward to make spider web design.

Layer lettuce, cheese and tomatoes on edge of platter. Serve with tortilla chips.

Recipe found here: Spider Web Dip

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bleeding fingers

Bleeding Finger Lemon Cookies

11/8 cups unsalted butter
1 1/2 cups sugar
3/4 tsp fine sea salt
1 large egg
1/4 cup whole milk
1 tsp vanilla
1 tbsp lemon zest, finely grated
4 1/4 cups cake flour
1 1/4 tbsp baking powder
Whole almonds
Raspberry jam

Preheat oven to 350 F.

Cream the butter, sugar and salt in an electric mixer with a paddle attachment until light and fluffy.

Add the egg, then the milk, vanilla and zest. Scrape down the sides of the bowl with a rubber spatula and mix again.

Sift together flour and baking powder. Add dry mixture to wet mixture and blend just until combined.

Wrap dough in plastic wrap and chill until firm.

Take about 2 to 3 tablespoons of dough per finger. Roll each into a ball, then a log, and shape into a finger with knuckle marks. Make an indent at one end for fingernail, smear some raspberry jam into it and place whole almond in the indent. Bake for 8 to 10 minutes. You might need to add more jam once cooled for a bloodied look.

Makes approximately 15 to 20 cookies depending on size.

Recipe found here: Bleeding Finger Lemon Cookies

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crescent-mummies.jpg

Crescent Mummy Dogs
Prep Time: 30 min ; Start to Finish: 50 min
Makes: 10 sandwiches Nutrition Information

Hot dogs are all wrapped up in a classic recipe for Halloween…or anytime a chuckle is in order.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 count)
2 1/2 slices (2.5 oz) American cheese slices, quartered
10 large hot dogs
 Cooking spray
 Mustard or ketchup, if desired

1 . Heat oven to 375°F. Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
2 . Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
3 . Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

High Altitude (3500-6500 ft):Bake 15 to 19 minutes.

 Recipe found at: Pillsubry.com: Crescent Mummy Dogs

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