Scary Good Yummies for Mummy Tummy
this Halloween!
It’s all about a well-dressed table …unless it’s Halloween. Then it’s the more gruesome, the better. Check out this Ghoulish Guac and Pirate’s Chest. Finger licking good!
Sample these devilishly delicious delicacies. Take a bite . . . before they do!
Halloweeño Jalapeño Poppers
Author: Erika
Serves: 20 Poppers
Author: Erika
Serves: 20 Poppers
Ingredients
10 jalapeño peppers, sliced in half lengthwise and pith/ seeds removed (use rubber gloves so your hands don't burn from the jalapeño). Leave the stem if you can on some or all of the halves.
8 ounces cream cheese, room temperature
8 ounces jack cheese, shredded
1 scallion (green onion), finely chopped
½ teaspoon salt
1 package refrigerated crescent rolls (I use Pillsbury)
2 eggs, beaten
Candy eyeballs (can be purchased at Michael's or on Amazon or you can always use a little cream cheese and piece of a black olive for the eyes)
Instructions
1. Preheat oven 400° F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.
2. Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.
3. Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.
4. Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Remove eyes before eating. You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately.
8 ounces cream cheese, room temperature
8 ounces jack cheese, shredded
1 scallion (green onion), finely chopped
½ teaspoon salt
1 package refrigerated crescent rolls (I use Pillsbury)
2 eggs, beaten
Candy eyeballs (can be purchased at Michael's or on Amazon or you can always use a little cream cheese and piece of a black olive for the eyes)
Instructions
1. Preheat oven 400° F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.
2. Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.
3. Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.
4. Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Remove eyes before eating. You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately.
Crunchy Halloween Mummies
1 1/3 cups garden vegetable cream cheese spread, softened
20 pieces (3 1/2 inches each) celery
3 slices (1 oz each) deli sliced cooked ham
10 sweetened dried cranberries
Instructions
1. Place cream cheese in resealable food-storage plastic bag. Cut 1/2 inch off 1 corner. Pipe about 1 tablespoon into each celery piece.
2. Cut ham slices lengthwise into 16 pieces. Cut pieces crosswise into 1 inch pieces. Place about 12 ham pieces over cream cheese to look like "bandages;" use tip of knife to tuck in ends of ham along celery edge.
3. Cut cranberries into 40 pieces. Place pieces between "bandages" for mummies’ eyes.
How ‘bout some simple libations…
2. Cut ham slices lengthwise into 16 pieces. Cut pieces crosswise into 1 inch pieces. Place about 12 ham pieces over cream cheese to look like "bandages;" use tip of knife to tuck in ends of ham along celery edge.
3. Cut cranberries into 40 pieces. Place pieces between "bandages" for mummies’ eyes.
How ‘bout some simple libations…
Liquid Ghost Drink
Here’s what you need…
Tonic Water
Lemonade mix (Any drink mix will work)
Black light
Instructions
Refrigerate your tonic water so that it is nice and cold to serve. You won’t want to put ice in it because it will dilute it. Put tonic water in a pitcher or punch bowl. Stir in drink mix. Serve to your guests!
Bloody Shirley Temples
Non-Alcoholic or Add Your Own
Ingredients
Sprite
Ice
Grenadine
Syringe
Instructions
Pour Sprite over ice, wait until it stops fizzing. Squirt Grenadine in for a fun taste and look.
Black Cat Beer
Ingredients
2 cans (14.9 oz each) stout or dark beer
1 cup water
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Cinnamon sticks, if desired
Instructions
1. In 3-quart saucepan, slowly pour beer. When foam subsides, heat over medium-low heat.
2. Meanwhile, in 2-quart saucepan, heat water, brown sugar, ground cinnamon, ginger and cloves to simmering over medium heat, stirring until sugar dissolves. Stir mixture into beer. Cook 4 minutes or until thoroughly heated. DO NOT BOIL. Serve warm. Garnish with cinnamon sticks.
1. In 3-quart saucepan, slowly pour beer. When foam subsides, heat over medium-low heat.
2. Meanwhile, in 2-quart saucepan, heat water, brown sugar, ground cinnamon, ginger and cloves to simmering over medium heat, stirring until sugar dissolves. Stir mixture into beer. Cook 4 minutes or until thoroughly heated. DO NOT BOIL. Serve warm. Garnish with cinnamon sticks.
Oh, no! It looks like our Fruit Bowl has had too much!
Spider Bites
Ingredients
1 (12-ounce) package semisweet morsels
1/2 cup creamy peanut butter
6 cups pretzel sticks
Instructions
Place parchment paper on baking sheet; set aside.
In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.
Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.
Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.
Recipe courtesy of Sandra Lee, 2007 Read More
1/2 cup creamy peanut butter
6 cups pretzel sticks
Instructions
Place parchment paper on baking sheet; set aside.
In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.
Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.
Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.
Recipe courtesy of Sandra Lee, 2007 Read More
Halloween Ghost Cupcakes
Ingredients
1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips
4 1/2 cups white candy melts or coating wafers (27 oz)
24 large marshmallows
48 miniature semisweet chocolate chips (about 1 tablespoon)
Instructions
1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in 1 cup chocolate chips. Divide batter evenly among muffin cups.
2. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
3. In large microwavable bowl, microwave candy melts as directed on package. Place 1 marshmallow on top of each cupcake. Spoon melted candy over marshmallow to cover, letting excess drip down onto cupcake. Cool slightly. Press in 2 chocolate chips near top of each ghost for eyes. Let stand until set, about 15 minutes.
