We had Cheese Pizza. I used my Pampered Chef Creative Cutters to cut out pumpkin and leaf shapes. We ate Deviled Eggs and Vampire fangs with Werewolf blood.
For dessert I decorated Halloween Cupcakes. We ate the monster ones. And gave away the jack-o-lantern and bug ones to our neighbors.The night BEFORE Halloween we had Bat Wings, Monster Toes, Jack-o-lantern salad (these were easy, fun, and yummy. I will do it again!), and graveyard pizza.
Canned or fresh fruit salad
1. To make one lantern, use a small knife to slice the top off a navel orange and cut around its interior to hollow it out. Scoop out the orange segments, chop them, and mix them with canned or fresh fruit salad.
2. Carve small facial features in one side of the orange, then cut a slit in the lid to accommodate the handle of a green plastic spoon. Fill the lantern with fruit salad. Insert the spoon and set the lid in place.
( I didn't cut a slit and put in a green spoon. I didn't think ahead to go buy green utensils.)
Prep Time: 30 min
Total Time: 1 hour 15 min
Makes: 24 wings
2 pounds chicken drummettes (24)
2 tablespoons honey
2 tablespoons ketchup
1 tablespoon red pepper sauce
1 tablespoon Worcestershire sauce
2/3 cup ranch dressing
1. Heat oven to 350ºF. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Remove skin from chicken. ( I used my Rectangle Baker- There was no sticking to my stoneware, and they baked GREAT!)
2. Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag. Add chicken. Seal bag and refrigerate, turning occasionally, at least 15 minutes but no longer than 24 hours.
3. Place chicken in pan; sprinkle with paprika. Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with dressing. (we called it Swamp Dip)
1 Serving: Calories 70 (Calories from Fat 36 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 90 mg; Total Carbohydrate 3 g (Dietary Fiber 0g); Protein 5 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 2 % Exchanges: 1 Medium-Fat Meat *Percent Daily Values are based on a 2,000 calorie diet.
Long and Short Monster Fingers Recipe
Yield 24 long; 36 short
· Amount Per Serving · Calories 192 · Total Fat 7g · Saturated Fat 1g · Cholesterol NA · Sodium 391mg · Total Carbohydrates 26g · Dietary Fiber 2g · Protein 6g
Active Time: 45 minutes Total Time: 1 hour
2 cans (11 oz each) refrigerated bread stick dough (I used one, and cut the bread sticks in half for skinny fingers)
Orange, yellow & green food color sprays (I didn't use this)
White from 1 large egg, lightly beaten
60 whole natural almonds (I used slivered almonds since I was going skinny)
1. Heat oven to 375°F. You'll need 2 large baking sheets lined with nonstick foil. Unroll 1 can bread stick dough and separate along perforated lines into 12 strips. For long fingers, halve strips crosswise into 24 pieces. Roll pieces into 10- to 12-in.-long ropes. Transfer to prepared baking sheets, spacing ropes 2 in. apart. Shape ropes into fun curves.
2. Lightly tint the dough ropes in blotchy tones using the spray colors with short, quick spurts (use all three colors on each finger).
3. Lightly brush with egg white and press an almond onto each for a fingernail. Sprinkle with poppy seeds.
4. Bake 13 minutes, or until puffed and lightly browned on bottom edges. Cool on sheet on wire rack. Wipe foil on baking sheets clean.
5. Unroll remaining bread stick dough and separate into strips. For short fingers, cut each dough strip crosswise into thirds for 36 pieces. Roll dough pieces into 5- to 6-in.-long ropes and make fingers following the same procedure as for long fingers above. Bake as directed.
Plan Ahead: You can make 1 day ahead and store in an airtight container at room temperature. Reheat in oven about 5 minutes before serving.Note: Color Mist food color sprays are available from Wilton.com and at most crafts stores.
1 18 oz. roll refrigerated sugar-cookie dough
4 3 1/2 oz. containers vanilla pudding
2 C. chocolate cookie crumbs or 20 chocolate sandwich cookies with white filling, finely crushed
Assorted whole vanilla wafers or graham crackers or chocolate-filled oval shortbread cookies
Black, green, red, and white decorator gel icing
Assorted candies, such as fruit-flavored jelly worms, candy-coated chocolate-covered peanuts, and gumdrops
Preheat oven to 350 degrees. Grease a 12-inch pizza pan or 3 baking sheets. With lightly floured hands, pat the cookie dough into prepared pizza pan. If using baking sheets, divide dough into thirds and pat each third into a 7-inch circle onto the prepared baking sheets. Bake for 10-12 minutes for pizza pan or 8-10 minutes for smaller circles of dough, or until edges are lightly browned. Cool on wire rack.
Spread vanilla pudding over baked cookie. Sprinkle with cookie crumbs. Cover and chill. Meanwhile, decorate cookie tombstones. Press cookies into pudding layer of pizza. If necessary, support back of cookies with some of the candies. Decorate "graveyard" with candies. Create peering eyes with candy-coated chocolate peanuts make shoes, feet, and hands with gumdrops; and arrange jelly worms. Cover and chill up to 4 hours before serving.
Yield: 16-20 servings
Lunch was Hot Dog Mummies and Creepy Jello. For a Snack I made Crispy Ghosts.
Hot Dog Mummies
Feast your eyes, if you dare, on these Hot Dog Mummies. They're the perfect energy food before an evening of collecting candy.
1 11-ounce can of refrigerator bread sticks
1 12-pack of hot dogs
1. For each mummy, separate one bread stick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.
2. Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.
3. Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the bread stick wrapping is golden brown.
4. Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving.
Makes 12 mummies.
Halloween Crispy Marshmallow Ghosts
1/3 C. butter
6 C. miniature marshmallows
1 tsp. vanilla
8 C. crispy rice cereal
2 oz. semisweet chocolate, chopped
1 C. granulated sugar
3 Tbs. water
1 egg white
Pinch cream of tartar
1/2 tsp. vanilla
In saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated. Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes or until firm.
To make icing, in top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. Fold in vanilla.
Halloween Night is VERY busy for us. Getting into costumes. Going to parties, trunk-or-treats, trick-or-treating, going to see Grandma. This night we didn't do as much for dinner. I put chili in the crock-pot, baked Bread stick Bones, and had another crock-pot of Hot Cider. No dessert. We had so much left over from the previous nights, and they were going out to get candy!
The Bread stick Bones are refrigerated bread stick dough, separated at the perforation. I cut a slit in the ends and spread them apart. I baked as directed, and coated butter on them, just as they came out of the oven. I also read that you can tie a knot in the ends of the dough and spread egg white on them. Bake as directed. Another recipe said to sprinkle Parmesan cheese over them.
I hope you have enjoyed the Halloween Food ideas! I have some more posts planned for Left Over Halloween Candy Recipes. And Holiday entertaining ideas. And there will be more GIVEAWAYS, of course! Check back soon.