HALLOWEEN FUN #3

Posted on October 16, 2011. Filed under: Appetizers, Cakes, Cheese, Cherries, Chocolate, Comfort Foods, Dairy, Desserts, Fondue, Freebie, Giveaways, Halloween, Halloween Pizza, Menu, Party Ideas, Pizza, Recipes, Snacks, Special Occasion Cake | Tags: , , , , , , , , , , , , , |


Before I begin today’s article on Halloween, I want to take a few minutes to let you know about the new links I have posted under my blogroll.  I know you will like them!

Jereme’s Kitchen –  This is a great site for recipes written with a great sense of humor.  If you like to laugh, this is the site to go to, hands down!

Savory Simple – This website has some gorgeous photos and same wonderful autumn recipes.  What I like most is her cooking lessons such as Salad 101.  This site you definitely want to visit!

Hungry Happenings – This is the definitive site in cooking creativity.  Do not miss it! I may get lost in it, there is so many of Beth’s creations that I want to try out!  Check out her Black Cat Cheese Ball recipe in this post!

Today we are going to concentrate on our menu.  My give away for today is a printable copy of the menu that you see pictured here.  You can put it in a frame, cut it out, glue it to cardboard and make an easel back on the cardboard or reduce the size and put several around the table and/or the house.  Here is the link for the original that I made as an 8×8” graphic:  http://www.4shared.com/photo/RRsHnwXw/Menu_1.html

And here are all the recipes for you.  Hope you enjoy!

APPETIZERS

Better make at least two batches of this pizza recipe!

 

Candy Corn By The Slice

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YIELD Makes 8 slices

INGREDIENTS

1 package (13.8 ounces) refrigerated pizza crust dough

1/2 cup shredded mozzarella cheese

2 cups (8 ounces) shredded Cheddar cheese, divided

1/3 cup pizza sauce

PREPARATION:

Preheat oven to 400°F.

Spray 13-inch round pizza pan with nonstick cooking spray.

Fit pizza dough into pan, shaping as needed. Sprinkle mozzarella in 4-inch circle in center of pizza dough.

Using 1 cup cheese, sprinkle 3-inch ring of Cheddar around center circle; spoon pizza sauce over Cheddar cheese. Create 1-1/2-inch border around edge of pizza with remaining 1 cup Cheddar cheese.

Bake 12 to 15 minutes or until edge is lightly browned and cheese is melted and bubbling. Cut into wedges.

Black Cat Cheese Ball

Black Cat Cheese Ball

=================================================

Serves 12-18

Ingredients:

8 oz. softened cream cheese, divided

4 oz. shredded Havarti cheese

4 oz. shredded Gruyere cheese

3 roasted red peppers, drained, patted dry and seeds removed

1 small clove of garlic, minced

2 oz. blue corn tortilla chips

1 black olive

Crackers

Special Equipment Needed:

Food processor

Plastic wrap

Disposable pastry bag or heavy duty zip top bag

Instructions:

In food processor, combine 7 oz. cream cheese, Havarti cheese, Gruyere cheese, roasted red peppers, and garlic. Pulse until creamy and smooth. You will need 1 heaping teaspoon of this cheese for the cat’s nose.

Wrap it in plastic wrap and refrigerate until needed. Place the remaining cheese mixture on a large piece of plastic wrap. Use the plastic wrap to mold the cheese mixture into a flattened ball.

Reserve two whole blue corn tortilla chips for the cat’s ears. Place remaining chips in the cleaned food processor bowl and pulse to fine crumbs. Pour onto a large piece of plastic wrap. Set cheese ball round size down on crumbs. Use the plastic wrap to press the crumbs all over the surface of the cheese ball. Set cheese ball on a serving platter.

Put remaining 1 oz. cream cheese into pastry bag or zip top bag. Snip off the tip of the bag. Pipe three whiskers onto cat’s face. Remove the reserved cheese mixture from the refrigerator and mold it into a triangular shape for the nose; place in the middle of the cat’s face, on top of the middle of the whiskers.

To create the eyes I suggest you scoop out the crushed tortilla chips and a bit of the cheese ball in two circles above the nose. Pipe cream cheese into these holes. Smooth it out into a nice circle. Cut olive in half and lay on top of the eyes for pupils.

Press the two reserved blue corn tortilla chips into top of head for ears.

Refrigerate until needed. Let sit at room temperature for at least 30 minutes before serving with crackers.

I'd serve this in plastic pumpkins!

Critter Munch

=============

1-1/2 cups animal cracker cookies

1/2 (6-ounce) package cheddar or any flavor goldfish crackers (1 1/2 cup)

1 cup dried tart cherries

1 cup plain candy-coated chocolate pieces

1 cup honey roasted peanuts

Put animal crackers, goldfish crackers, dried cherries, M & Ms and peanuts in a large mixing bowl and mix well. Store in a tightly covered container at room temperature.

Makes 6 cups.

BEVERAGES

Leave it to Martha Stewart and her crew to design this spooky Halloween drink!


Pina Ghoulada

=============

“A frothy drink is tempting enough, but one served in a red-rimmed glass is  Particularly enticing to monsters who drink blood. Corn syrup with food coloring tinges the classic pina colada with a devilish sweetness. Dip the rim of each glass into the red mixture, spinning slowly to coat. Turn glasses upright; the red liquid will drip slightly, then set. Pour drinks, and serve.

Drinkers’ lips may be stained pink, much like those of a sated vampire.”


Martha Stewart Living Special Issues, 2000

Serves 10 to 12

Ingredients

FOR THE “BLOOD”

3 tablespoons corn syrup

1/4 teaspoon red food coloring

FOR THE DRINK

20 ounces pineapple juice

1 can (15 ounces) cream of coconut

1/2 cup heavy cream

1 cup orange juice

10 ounces good-quality rum


Directions

Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.

Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.

SOURCE:  Martha Stewart.com

A Exclusive Drink for Adult Ghosts Only!



GHOSTINIS

=========

PREP TIME: 5 minutes

TOTAL TIME: 5 minutes

Ingredients:

1/2 cup SMALL Ice Cubes OR Shaved Ice

1/2 cup Vanilla Vodka

1/2 cup Whipping Cream

1/4 cup White Chocolate-Flavored Liqueur

1/4 cup Hazelnut-Flavored Liqueur

Directions:

Place ice in martini shaker or pitcher.

Add remaining ingredients; shake OR stir until blended.

Pour into 4 (3-oz.) CHILLED STEMMED Glasses, STRAINING OUT ICE.

MAKE AHEAD TIP:  For a party, quadruple this dessert drink recipe and refrigerate in a pitcher until ready to serve.  Chill the glasses in the freezer.

Nutritional Information:  Per Serving

Serving Size:   about 1/2 cup

Calories  350

Total Fat  11 g (Saturated Fat 7 g)

Sodium  11 mg

Total Carbohydrates  31 g (Dietary Fiber 1 g)

Protein  1 g

Exchanges:  2 Other Carbohydrates, 2 Fat

Carbohydrate Choices:  2

Source:  Pillsbury’s Easy Halloween Treats, Cupcakes & More Cookbook 2011.


Servings: 4

I think the non-alcoholic crowd would love this drink! I know I would!



CANDY CORN SMOOTHIES

====================

PREP TIME: 20 minutes

TOTAL TIME: 20 minutes

Ingredients:

1 pint (2 cups) Coconut Sorbet; slightly softened

6  tbsps. Milk

1 pint (2 cups) Orange Sherbet; slightly softened

1 pint (2 cups) Lemon Sorbet; slightly softened

4 drops Yellow Food Color

Candy Corn; if desired

1.  In blender, place coconut sorbet and 2 tbsps. of the milk.  COVER; blend on HIGH speed 30-60 seconds OR until smooth.  Divide evenly among 8 glasses.  PLACE GLASSES IN FREEZER.

2.  RINSE blender.  In blender, place orange sherbet and 2 tbsps. milk. COVER; blend on HIGH speed 30-60 seconds OR until smooth.  Pour over coconut mixture in glasses, dividing evenly.  RETURN GLASSES TO FREEZER.

3.  RINSE blender.  In blender, place lemon sorbet, yellow food color and remaining 2 tbsps. milk.  COVER; blend on HIGH speed 30-60 seconds OR until smooth.  Pour over orange mixture in glasses, dividing evenly.

Garnish with candy corn.

SERVE OR FREEZE UNTIL SERVING TIME.

NUTRITIONAL INFORMATION:  Per Serving

Calories  189

Total Fat  4.5 g (Saturated Fat 3.5 g)

Sodium  51 mg

Total Carbohydrates  36 g (Dietary Fiber 0.5 g)

Protein  1 g

EXCHANGES:  2 Other Carbohydrates, 1/2 Fat

CARBOHYDRATE CHOICES:  2

Source:  Pillsbury’s Easy Halloween Treats, Cupcakes & More Cookbook 2011.

Servings: 8

DESSERTS

Fondues always help parties be more fun!

GHOSTS AT THE WATERING HOLE

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YIELD:   Makes about 2 cups (12 servings)

INGREDIENTS

1 package (12 ounces) chocolate chips

1/2 cup whipping cream

2 tablespoons light corn syrup

1 tablespoon butter

Pinch salt

Marshmallows

PREPARATION:

Combine chocolate chips, cream, corn syrup, butter and salt in small saucepan. Heat over low heat until chips are melted and mixture is smooth. Pour into fondue pot; set over low heat. Place marshmallows in serving bowl. Serve with fondue forks for dipping.

Donuts – Purchased at Your Favorite Place For Donuts

A Cake That Befits All Elegant Ghostly Feasts

GHOST CAKE

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“For a perfect centerpiece at your next Halloween party, try making this cake. Guests will think it is more cute then scary with its decorative ghost on Top!”—Doree Tateoka, Salt Lake City, Utah

8 Servings

Prep: 3 hours Bake: 30 min. + cooling

Ingredients

1 package (18-1/4 ounces) white cake mix

2 eggs

1-1/3 cups water

FROSTING:

3-3/4 cups confectioners’ sugar

1 tablespoon meringue powder

1 cup shortening

3 tablespoons water

1 teaspoon clear vanilla extract

1 package (24 ounces) plain ready-to-use rolled fondant

Orange, black, red, brown and green paste food coloring

Additional clear vanilla extract

Directions

PREHEAT oven at 350° F.

GREASE AND FLOUR two 6″ round baking pans.

In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2-1/4 cups batter into each of two greased and floured 6-in. round baking pans (discard remaining batter). Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, combine confectioners’ sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture (mixture will be stiff).

Using a serrated knife, level tops of cakes.

Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer. Spread 1-1/2 cups frosting over top and sides of cake.

Cut fondant block in half lengthwise so that one half is slightly larger than the other. Tint the larger half orange; set aside a small amount of orange fondant for pumpkins. Cover fondant with plastic wrap when not in use.

On a clean work surface, roll out remaining orange fondant into a 14-in. circle. Slide an icing knife between fondant and work surface to loosen; transfer to cake. Smooth top and sides of cake. Trim any overlapping fondant with a pizza cutter.

For ghost: Form a 2-1/4 in. tall cone from white fondant; attach to cake with additional vanilla. Roll a 1/2-in. cube of fondant into a 6-in. circle. Drape over cone. Tint a small amount of fondant black.

Form three small dots; attach to face of ghost.

For pumpkins, leaves and tendrils: Tint reserved orange fondant a darker shade of orange with red coloring. Using dark orange and/or white fondant, form five pumpkins; add imprint lines with a veining tool or toothpick.

For stems, tint a very small amount of white fondant brown. Shape into stems; attach to pumpkins using vanilla. Tint a 1-in. cube of white fondant green. Roll out; cut five leaves with a 1-1/4-in. leaf-shaped cookie cutter.

For tendrils, using a pizza cutter cut remaining portion into thin strips. Carefully wrap strips around toothpicks; set aside to dry.

To finish cake: Carefully remove tendrils from toothpicks and attach to pumpkins using vanilla. Attach pumpkins and leaves to cake.

Using shell pastry tip #18 and remaining frosting, pipe shell border along bottom edge of cake.

Yield: 8 servings.

Editor’s Note: Meringue powder and fondant are available from Wilton Industries. Call 1-800/794-5866 or visit http://www.wilton.com.

Nutrition Facts: 1 slice equals

920 calories, 34 g fat (9 g saturated fat), 48 mg cholesterol, 397 mg sodium, 148 g carbohydrate, 1 g fiber, 4 g protein.

Source:   Taste of Home

CLIP ART “Ghost In A Cemetery” is from a great website called “Halloween Clipart.Com.”   Click on the graphic for a link to their website.  They said if I didn’t link back they would haunt me!  Ouch!

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